FRANCIACORTA - Brut Millesimato

 Franciacorta brut 2003 - D.O.C.G.- V.S.P.Q.R.D.

Chardonnay 55%, Pinot Bianco 15%, Pinot Nero 30%.

From 22 vineyards.

Mid-August 2003.

6,200 kilos/3,800 liters.

Chardonnay: Sugars 194 grams/liter; pH 3.18; Total Acidity 6.60

grams/liter. Pinot Bianco: Sugars 185 grams/liter; pH 3.20; Total

Acidity 7.0 grams/liter. Pinot Nero: Sugars 196 grams/liter; pH

3.14; Total Acidity 6.40 grams/liter.

Ca’ del Bosco’s vintage Franciacortas are made from the finest grapes selected from the winery’s “historic” vineyards, all more than 25 years old. The base wines are made exclusively through the alcoholic fermentation of first-portion must (about 45% of grape weight), conducted in temperature-controlled stainless steel, vats and, for some batches, in small oak barrels. After the wine is left to refine and clear for at least 8 months, each individual cuvée is created. The Brut Millesimato cuvée is the result of an expert blend of base wines made from Chardon-nay (55%), Pinot Bianco (15%) and Pinot Nero (30%), rendering the finished product especially rich and complex and further enhancing it with long bottle aging in underground cellars at a constant temperature of 12°C.

April 2004.

For an average period of 48 months.

28 years.

7.5 milliliters of liqueur per bottle.

Alcohol 12.5% Vol.; pH 3.06; Total Acidity 6.30 grams/liter;

Volatile Acidity 0.37 gram/liter.