Ca' del Bosco Franciacorta Brut Champagne

Ca ’del Bosco stands for listening to Nature, for giving it a chance to express itself in every form with the help of man, who acts as the custodian of an extraordinary legacy – using the land without using it up. The Ca’ del Bosco Method results in products that find their identity only through an investment in the land that yields them, leading naturally to the adoption of organic viticulture. And so it is Nature that decides. Ca’ del Bosco only helps it along, because the wine is already in the vineyards, just like Michelangelo’s David was already in the block of Carrara marble. Nature is power, and wine is its expression: Maurizio Zanella and his family are the custodians of the transition from power to expression.

Ca' del Bosco is renowned for meticulous attention to detail. Grapes undergo the so-called “berry spa,” a process of chilled water baths and purified air drying before pressing. Must and wine are transferred by gravity rather than pumps, limiting oxidation and minimizing sulfur additions. Fermentations are started with a mix of indigenous and selected yeasts, built through pied de cuve. Ageing times on lees consistently exceed appellation minimums: 24 months for the multi-vintage Cuvée Prestige, and up to nine years for the prestige cuvée Annamaria Clementi. For more than six years, the estate has eliminated cane sugar entirely, using only concentrated organic grape must for tirage and dosage.

The goal is purity and precision, ensuring that everything in the wine comes from the grape itself. Even terminology reflects this philosophy. Since 2007, Ca’ del Bosco has avoided the phrase “non-vintage,” preferring instead “multi-vintage” and labeling each release with an Edizione number, emphasizing its identity as an annually crafted expression.

The essence of thirty years of expertise. A love for one's homeland. The finest expression of Franciacorta's soils. Experiences and insights that, harvest after harvest, allow them to delve deeply into the intimate knowledge of the raw material—the grape—and the long transformation process that turns it into wine.