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Maurizio Zanella Sebino rosso 2017 IGT - Ca del Bosco
Personality. The first wine bearing its creator's signature - Maurizio Zanella - on the label, proudly celebrating the passion of Ca' del Bosco's founder. A wine embodying a perfect blend of a territory and its style. A great wine, surely among the jewels contributing to the Italian wine renaissance . Cabernet Sauvignon, Merlot and Cabernet Franc selected from the winery's finest vineyards, skillfully vinified and refined in small oak barrels guarantee a rock-solid wine, potent yet harmonious, able to mature for years.
Designation
Sebino Rosso I.G.T.
Grape varieties
Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%.
Vineyards of provenance
Three Cabernet Sauvignon vineyards planted an average of 29 years ago located in the municipality of Erbusco.
Two Merlot vineyards planted an average of 26 years ago located in the municipality of Cazzago San Martino.
One Cabernet Franc vineyard planted an average of 30 years ago located in the municipality of Passirano.
Average yield per hectare
7,600 kilograms of grapes, equivalent to 4,440 litres of wine (must-to-fruit ratio 58%).
Vinification
Our Maurizio Zanella is obtained through the separate pressing of Cabernet Sauvignon, Merlot and Cabernet Franc from Ca’ del Bosco’s best vineyards. The grapes are hand-picked and placed in small crates, where they are graded and chilled. The bunches are individually assessed by expert eyes and hands before they benefit from the exclusive “berry spa”, i.e. a special washing and hydromassage treatment using three soaking tanks and a drying system. Shortly afterwards, each bunch is transported over the maceration vat to be destemmed; the berries fall into the vat by gravity. This avoids the use of traditional pumps, which cause the skins to break and impart unwanted herbaceous flavors. In 2016, alcoholic fermentation and skin contact took place in the following 22 days, with careful management of temperature and punching down. Pumping over takes place daily, using twin elevator tanks to which the wine, drawn from the bottom of the vat, is transferred by gravity. The wine is then raised by the so-called “flying tanks”, and is vigorously poured back into the vat, so as to punch the blanket (or “cap”) down. There’s no more natural or effective way of gently extracting color and tannins. After devatting, while still warm, the wine is placed in small casks – 70% new oak, carefully selected and seasoned for a minimum of 3 years. Only after malolactic fermentation, by mid-winter, are the different batches racked and blended. The Maurizio Zanella then continues to age in oak for approx. 12 months. Later on, the batches are assembled and the wine is gravity bottled, in a natural way. The innovative filling systems mean that the wine does not suffer from oxidative shock or bottle shock, and does not require the addition of sulfites. Its integrity and wholesomeness are thus guaranteed. Finally, each bottle is marked with a unique ID to ensure full traceability.
Bottle ageing
1 year and 5 months.
Data at bottling
Alcohol 13.5% Vol.; pH 3.50; Total Acidity 4.50 grams/litre; Volatile Acidity 0.46 grams/litre.
Sulphites
Total Sulphur Dioxide less than 43 milligrams/litre (maximum legal limit: 150 milligrams/litre).
