WINES - Maurizio Zanella

Rosso del Sebino I.G.T.

Cabernet Sauvignon 45%, Cabernet Franc 15%, Merlot 40%. From 10 vineyards.

25 years.

September 10, 2003.

6,000 kilos / 4,000 liters.

Cabernet Sauvignon: Sugars 236 grams/liter; pH 3.30; Total acidity 5.50 grams/liter. Cabernet Franc: Sugars 230 grams/liter; pH 3.32; Total acidity 5.65 grams/liter. Merlot: Sugars 246 grams/liter; pH 3.35; Total acidity 6.10 grams/liter.

Maurizio Zanella is made by separately vinifying Cabernet Sauvignon, Merlot and Cabernet Franc grapes from the finest Ca’ del Bosco vineyards. After hand selection the grapes are destalked, pressed and transferred into the vats via gravity. The alcoholic fermentation of the 2003 vintage lasted 12 days, carefully controlling temperature so it gradually rose from an initial 21 to a final 31ºC. When fermentation finished the temperature was kept at 28 to 30ºC for the entire post-fermentation maceration period. The entire vinification process took 24 days for the Merlot, 23 days for the Cabernet Franc and 24 for the Cabernet Sauvignon. Afterwards, the still warm wines were decanted into small wooden barrels, 60% new, and kept in underground cellars. Only after the end of malolactic fermentation (in January 2004) were the different batches blended, creating the definitive Maurizio Zanella 2003. After 13 months’ aging in wood the wine was bottled using an innovative, oxygen-free, agitation-free system that best preserves its inherent quality.

November 25, 2004.

4 years.

Alcohol 13.5% Vol.; pH 3.45; Total acidity 5.17 grams/liter; Volatile acidity 0.47 gram/liter.