VINIFICATION
Ca’ del Bosco Chardonnay embodies the territory’s vocation for coaxing out the nuances of the variety, and the winemaker’s skill in transforming them into a great wine. It is obtained from meticulously selected grapes
skilfully vinified in full compliance with the Metodo Ca’ del Bosco. Grapes from six superior vineyards are picked, using small cases, and then graded and chilled. Each bunch is selected by experienced cellar staff before visiting our “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 ten more months, during which time malolactic fermentation is completed.
“Bâtonnage”, 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, and that no further sulphites are added.
Integrity and healthfulness are guaranteed. Finally, every bottle is given an individual marking to ensure its traceability.