Curtefranca Rosso "CORTE DEL LUPO Ca del Bosco
The denomination for this label of the Cà del Bosco winery is that of Curtefranca Rosso DOC. The vines used in the blend for its vinification are those of Merlot for 35%, Cabernet Franc for 25%, and Cabernet Sauvignon for 40%. The origin of the vines falls in 3 parcels of Franciacorta, where the precious Merlot vines arise, with an average age of 23 years, located in the municipalities of Cazzago San Martino and Passirano. One Cabernet Franc vineyard and two Cabernet Sauvignon vineyards, with an average age of 24 years, are located in Passirano. The vinification of this red wine is the result of a careful selection of the grapes and a skilful vinification conducted in full compliance with the Ca 'del Bosco Method. The grapes from 6 different vineyards, freshly harvested by hand in small boxes, are classified and cooled. Each bunch is selected by expert eyes and hands, to then benefit from the exclusive "spa of the berries". A particular system of washing and hydromassage of the bunches, through three soaking tanks and a drying tunnel. Afterwards, each bunch is transported over the maceration vat. With de-stemming, the grapes fall into the vat, from above, by gravity. This eliminates the traditional pumping systems, which are the cause of the breakage of the skins and unwanted herbaceous notes. The maceration in contact with the skins is differentiated according to the grape variety. In the 2015 harvest, maceration lasted 22 days for the Merlot, 23 days for the Cabernet Franc and 23 days for the Cabernet Sauvignon. Alcoholic fermentation and maceration were carried out by carefully managing the temperature and punching down. The pumping over was carried out daily, using a pair of lifting tanks into which the wine, tapped from the bottom of the vat, is transferred by gravity. The wine, brought up from the flying tanks, is poured into the vat, at a high flow rate, to submerge the "hat". Nothing could be more natural and effective to delicately extract color and tannins. After racking, the wines, still warm, are decanted into small oak barrels. Only after malolactic fermentation, in the middle of winter, is the decanting and assembly of the different batches carried out. Thus was born the Curtefranca Rosso, which continues its aging in wood and steel for about 12 months.
Curtefranca Rosso's features
Upon organoleptic examination it appears with an intense ruby red colour tending to garnet, with aging. The scent is complex and strong are the scents, ranging from aromas of ripe red fruit to herbaceous and spicy nuances. The taste on the palate is medium-bodied and balanced, with persistence which is confirmed to be predominantly fruity.
Suggested food pairings while tasting this Curtefranca Rosso
This Curtefranca Rosso DOC is an excellent wine to accompany first courses of land cuisine and white meats. Try it with polenta with mushroom sauce. The optimum serving temperature is 18°C.