VINIFICATION
The base wines for Cuvée Prestige are obtained from meticulously selected grapes skilfully vinified in full compliance with the Metodo Ca’ del Bosco.
As soon as the grapes are picked, using small cases, they are graded and chilled. Each bunch is selected by experienced eyes before visiting our “berry spa”, an exclusive bunch washing and jet spray system that incorporates three soaking vats and a drying tunnel. After crushing in the absence of oxygen, all the musts for base wines ferment in temperature-controlled steel
tanks, where the wines remain until the following March. Seven more months of ageing are necessary for the wine to clarify, mature and disclose the character of its vineyard of provenance. Subsequently, the wines are carefully blended
with reserve wines from the best vintages (from 20% to 30%) in the magic ritual of making the cuvée. It is this special technique that imbues Cuvée Prestige with its distinctive character. The essence of Franciacorta made the Ca’ del Bosco way. Only after a maturation period that averages 25 months will this Franciacorta be ready to express all the sumptuous depth of its personality. Disgorgement takes place in the absence of oxygen using a
unique system designed and patented by Ca’ del Bosco.