WINES - Curtefranca Rosso

Franciacorta rosso D.O.C. - V.Q.P.R.D. - 2004. 

Cabernet Sauvignon 19%, Cabernet Franc 20%, Merlot 38%,

Nebbiolo 12%, Barbera 11%.

From 25 vineyards.

20 years.

Second week of September to the first week of October, 2004.

7,800 kilos /5,200 liters.

Cabernet Sauvignon: Sugars 232 grams/liter; pH 3.34; Total Acidity

6.30 grams/liter.

Cabernet Franc: Sugars 236 grams/liter; pH 3.36; Total Acidity 6.0

grams/liter.

Merlot: Sugars: 240 grams/liter; pH 3.35; Total Acidity 5.95 grams/

liter.

Nebbiolo: Sugars 220 grams/liter; pH 3.19; Total Acidity 8.60

grams/liter.

Barbera: Sugars 219 grams/liter; pH 3.17; Total Acidity 10.20

grams/liter.

This red wine, a Ca’ del Bosco classic, is made by separately

vinifying the grapes from 25 different vineyards. Maceration on

the skins is differentiated on the basis of grape type. In the 2004

vintage maceration lasted 22 days for the Cabernet Sauvignon,

21 for the Merlot, 20 for the Cabernet Franc, 15 for the Nebbiolo

and 14 for the Barbera. The still warm wines were decanted into

barrels, large and small and kept in underground cellars. Only

at the end of malolactic fermentation (January 2005) were the

different batches blended to create the definitive Curtefranca

Rosso 2004. After further aging in wood and in stainless steel,

for a total of 19 months, the wine was bottled totally without

oxygen or agitation thanks to an innovative bottling system that

preserves its inherent quality.

This red wine, a Ca’ del Bosco classic, is made by separately

vinifying the grapes from 25 different vineyards. Maceration on

the skins is differentiated on the basis of grape type. In the 2004

vintage maceration lasted 22 days for the Cabernet Sauvignon,

21 for the Merlot, 20 for the Cabernet Franc, 15 for the Nebbiolo

and 14 for the Barbera. The still warm wines were decanted into

barrels, large and small and kept in underground cellars. Only

at the end of malolactic fermentation (January 2005) were the

different batches blended to create the definitive Curtefranca

Rosso 2004. After further aging in wood and in stainless steel,

for a total of 19 months, the wine was bottled totally without

oxygen or agitation thanks to an innovative bottling system that

preserves its inherent quality.

July 2006.

Two months.

Alcohol 13.0% Vol.; pH 3.55; Total Acidity 5.30 grams/liter; Volatile

Acidity 0.50 gram/liter.