Ca' del Bosco Franciacorta Cuvee Prestige Rose
Critical AcclaimAll Vintages
Rich and complex aromas of peaches, apricots and crushed blueberries. Hints of almonds, too. Full body, an elegant and refined texture and a harmonic finish. Nice and fine bubbles. Drink now. Disgorged in 2017.
Ca' del Bosco is on the leading edge of the exciting new wave of Italian wine producers, making absolutely top-quality sparkling and still wines. Maurizio Zanella founded the winery in 1968, and dedicated himself to distinguishing the sparkling wines of Franciacorta. The winery owns more than 230 acres in the region, with vineyards planted to Chardonnay, Pinot Bianco, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Nero and other indigenous Franciacorta grapes. Ca' del Bosco's reputation for sparkling wines has been secured by the excellence of its cuvées.
Situated among the gentle hills of Brescia, south of Lake Iseo, the Franciacorta region of Lombardy and its neighboring towns were historically better known for their production of firearms than wine. Maurizio Zanella has changed all of that and his talents have placed Franciacorta on the map of quality Italian wine regions. Zanella has worked to ensure the word "Franciacorta" would indicate a specific type of sparkling wine from a specific region, and would not be confused with "methode champenoise" or "spumante." In 1995, his dream came true and the sparkling wine of Franciacorta was named a D.O.C.G. to be marketed as "Franciacorta." Since the new D.O.C.G. standards require a minimum of two years aging before release, the first Ca' del Bosco Franciacorta D.O.C.G. were released to the international market in 1997.
Containing an exciting mix of wine producing subregions, Lombardy is Italy’s largest in size and population. Good quality Pinot noir, Bonarda and Barbera have elevated the reputation of the plains of Oltrepò Pavese. To its northeast in the Alps, Valtellina is the source of Italy’s best Nebbiolo wines outside of Piedmont. Often missed in the shadow of Prosecco, Franciacorta produces collectively Italy’s best Champagne style wines, and for the fun and less serious bubbly, find Lambrusco Mantovano around the city of Mantua. Lugana, a dry white with a devoted following, is produced to the southwest of Lake Garda.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.
Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.