Ca’ del Bosco – Corte del Lupo is a red wine made from, for the region, typical blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Carménère in varying proportions depending on the vintage. The grapes are grown according to organic farming and are then hand-picked from 10 different vineyards and placed in small boxes. The grapes are carefully sorted and then passed through a so-called “berry spa”, a special whirlpool-like washing for grape bunches, consisting of three baths in three different soaking tanks, followed by thorough drying. The bunches are then transported to the maceration vat, where they are picked from the bunches and fall into the vat. This eliminates the need for traditional pumping systems, which cause the skins to break and develop unwanted herbaceous aromas. The maceration lasts about 20 days and both alcoholic fermentation and maceration are done at a controlled temperature. The must is mixed daily using gravity to gently extract color and tannins. Malolactic fermentation follows. The wine is then blended and aged in oak barrels and stainless steel for approximately 23 months. Less than 48 mg of sulphites/L.
Ca’ del Bosco – Corte del Lupo – Red
Soft and round red wine with velvety tannins. Balanced acidity provides freshness and structure, the oak barrel aging contributes depth.
Ca’ del Bosco – Corte del Lupo is a red wine made from, for the region, typical blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Carménère in varying proportions depending on the vintage. The grapes are grown according to organic farming and are then hand-picked from 10 different vineyards and placed in small boxes. The grapes are carefully sorted and then passed through a so-called “berry spa”, a special whirlpool-like washing for grape bunches, consisting of three baths in three different soaking tanks, followed by thorough drying. The bunches are then transported to the maceration vat, where they are picked from the bunches and fall into the vat. This eliminates the need for traditional pumping systems, which cause the skins to break and develop unwanted herbaceous aromas. The maceration lasts about 20 days and both alcoholic fermentation and maceration are done at a controlled temperature. The must is mixed daily using gravity to gently extract color and tannins. Malolactic fermentation follows. The wine is then blended and aged in oak barrels and stainless steel for approximately 23 months. Less than 48 mg of sulphites/L.
35.8€
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