Curtefranca Bianco D.O.C. Vigna Bosco Alto
Curtefranca Bianco D.O.C. Vigna Bosco Alto
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Ricci Curbastro Azienda Agricola
Everyday wine selection
A mix of still white and red wines from the Franciacorta region: Curtefranca DOC and Sebino IGT
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Ricci Curbastro Azienda Agricola will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Lombardia/Franciacorta
Classification:
DOC
Certification:
Organic
Grape:
Chardonnay (100%)
Vintage year:
2020
Color:
golden yellow, clear, and brilliant.
Aroma:
ample, characterized by delicate hints of vanilla and toasted wood.
Taste:
great balance, smoothness, and a good quality of extracts, with a complex, robust structure supported by good acidity, and a scent of ripe exotic fruit.
Alcohol content:
12%
Sugar content:
-
Acidity:
-
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
10 - 12 °C
Food pairing:
Buffet food, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Fish - lean, Fish - fat, Poultry, Shellfish - natural, Vegetables
Ageing potential:
0 - 7 years
Food pairings by the winemaker
- Buffet food
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - natural
- Vegetables
Vinification, winemaker's own words
Soils:
Gravel
Terroir:
The Bosco Alto Vineyard, in the town of Capriolo, sheet 25 – cadastral map 138, covers an area of 0,98 hectares ( 2,42 acres) cultivated with Chardonnay. Plant density: 4,800 plants/hectare (1940 plants/acre).
Harvest:
Picked by hand
Fermentation:
New oak (100%)
Storage:
New oak (100%) 15 months
Winemaker:
Annalisa Massetti, Andrea Rudelli, Riccardo e Filippo Ricci Curbastro
Only during the best vintage years, after a careful selection of grapes, the musts ferment in French oak barrels of 225 and 500 liters. The maturation stage in wood, in contact with its own lees, lasts for one year and, after bottling, it undergoes an additional aging period of 8-12 months.