WINES - Curtefranca Rosso

Curtefranca Rosso D.O.C.

Cabernet Sauvignon 20%, Cabernet Franc 22%, Merlot 34%, Nebbiolo 11%, Barbera 13%. From 10 vineyards.

23 years.

Second and third week of September 2007.

8,500 kilos / 5,600 liters.

Cabernet Sauvignon: Sugars 234 grams/liter; pH 3.45; Total acidity 5.00 grams/liter. Cabernet Franc: Sugars 236 grams/liter; pH 3.55; Total acidity 5.05 grams/liter.

Merlot: Sugars 240 grams/liter; pH 3.50; Total acidity 5.50 grams/liter. Nebbiolo: Sugars 227 grams/liter; pH 3.25; Total acidity 6.35 grams/liter.

Barbera: Sugars 234 grams/liter; pH 3.21; Total acidity 7.16 grams/liter.

This red wine, a Ca’ del Bosco classic, is made by separately vinifying the grapes from 10 different vineyards. Maceration on the skins is differentiated on the basis of grape type. In the 2007 vintage maceration lasted 20 days for the Cabernet Sauvignon, 19 for the Merlot, 18 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 2009) were the different batches blended to create the definitive Curtefranca Rosso 2007. After further aging in wood and in stainless steel, for a total of 22 months, the wine was bottled totally without oxygen or agitation thanks to an innovative bottling system that preserves its inherent quality.

August 2009.

18 months.

Alcohol 13.5% Vol.; pH 3.63; Total acidity 4.70 grams/liter; Volatile acidity 0.43 gram/liter.