Ca’ del Bosco Chardonnay embodies the territory’s ability to coax out the nuances of the variety, and the winemaker’s skill in transforming them into a great wine. The fruit is sourced from five organically certified vineyards and is all harvested by hand.
WINEMAKING PROCESS
Grapes from five superior vineyards are picked, using small cases, and then graded and chilled. Each bunch is selected by experienced cellar staff before visiting the “berry spa”, an exclusive air-bubble bunch-washing system that incorporates three soaking vats and a drying tunnel. After pressing in the absence of oxygen, only the best must from the first fraction is transferred for alcoholic fermentation in small oak casks, made from selected wood seasoned for three years. The wine remains on its own lees for 9 more months, during which time maLolactic fermentation is completed. “batonnage”, or lees stirring, is carried out every week to bring the wine to a peak of harmony on the nose and complexity on the palate. Later, the various parcels are blended and the wine is bottled naturally by gravity flow. Innovative bottling systems ensure that the wine is not subjected to oxidative stress or disturbance.