FRANCIACORTA - Dosage Zéro Millesimato

Franciacorta.

Chardonnay 60%, Pinot Bianco 23%, Pinot Nero 17%. From 22 vineyards.

29 years.

First week of September 2004.

6,700 kilos / 4,050 liters.

Chardonnay: Sugars 192 grams/liter; pH 3.16; Total acidity 8.20 grams/liter. Pinot Bianco: Sugars 182 grams/liter; pH 3.12; Total acidity 8.40 grams/liter. Pinot Nero: Sugars 194 grams/liter; pH 3.14; Total acidity 8.10 grams/liter.

Ca’ del Bosco’s vintage Franciacortas are made from the finest grapes selected from the winery’s “historic” vineyards, all of them over 25 years old. The base wines are created exclusively through the alcoholic fermentation of first-portion must (45% of grape weight) conducted in temperature-controlled stainless steel vats and, for some batches, in small oak barrels. After the wine is left for at least 8 months to refine and clear, each individual cuvée is created. The Dosage Zéro Millesimato is the result of a skillful blend of base wines made from Chardonnay (60%), Pinot Bianco (23%) and Pinot Nero (17%), aiming for the character and impeccably balanced taste that will undergo no modification. At dégorgement, in fact, Dosage Zéro is given no added sugar in liqueur. Long bottle aging is in underground cellars at a constant temperature of 12°C.

April 2005.

For an average period of 48 months.

No liqueur is added.

Alcohol 12.5% Vol.; pH 3.04; Total acidity 6.50 grams/liter; Volatile acidity 0.38 gram/liter.