Corte del Lupo Rosso, is the expression of patience and human care, as well as the embodiment of the philosophy and style of Ca 'del Bosco. Corte del Lupo Rosso rediscovers the traditional red blend of the territory, made up of Merlot, Cabernet Franc, Cabernet Sauvignon and Carménère. With a dense ruby red color. From the scent of red fruit, with vanilla notes and a rich component of aromatic herbs, while the taste is full, intense and enveloping with well-integrated tannins.
Gradation 13%
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Name
Curtefranca Rosso D.O.C.
Variety of grapes
Merlot 38%, Cabernet Sauvignon 33%, Cabernet Franc 22%, Carménère 7%.
Vineyards of origin
3 Merlot vineyards, with an average age of 25 years, located in the municipalities of Cazzago San Martino and Passirano.
3 Cabernet Sauvignon vineyards, 1 Cabernet Franc vineyard and 1 Carménère vineyard, with an average age of 26 years, located in the Municipality of Passirano.
Harvest time
First and second ten days of September 2019.
Average yield per hectare
7,800 kilograms of grapes, equivalent to 5,000 liters of wine (wine yield: 64%).
The vinification
Ca 'del Bosco has decided to rediscover and re-evaluate the traditional red blend of the territory, returning to favor the Merlot, Cabernet Franc and Carménère varieties over Cabernet Sauvignon. A return to the past to enhance the character of the Merlot fruit, the elegance of Cabernet Franc and the roundness of Carménère. The presence of Cabernet Sauvignon ensures the necessary backbone to give balance and longevity. This 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 8 different vineyards, harvested by hand in small boxes, are promptly codified and cooled in cold rooms. Each bunch is selected by expert eyes and hands, to then benefit from our exclusive "spa of the bunch". A particular system of washing and hydromassage of the bunches, through three soaking tanks and a system for complete drying. 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. In the 2017 harvest, the maceration in contact with the skins lasted 22 days for the Merlot and Carménère, 23 days for the Cabernet Franc and 21 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 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 "Corte del Lupo Rosso", which continues its refinement in wood and steel for about 18 months. The wine is then bottled by gravity, in a natural way. Thanks to innovative “long cannula” taps, the wine rises from the bottom of the bottle without lamination, without shaking and does not undergo any oxidative shock. No addition of sulphites at this stage, to guarantee integrity and healthiness. Finally, each packaged bottle is uniquely marked, to ensure traceability.
Bottling
August 2019.
Refinement in the bottle
Minimum 4 months.
Analytical data at bottling
Alcohol 13.10% Vol .; pH 3.50; Total acidity 4.90 grams / liter;
Volatile Acidity 0.48 grams / liter.
Sulphites
Total Sulfur Dioxide less than 57 milligrams / liter
(maximum legal limit: 150 milligrams / liter).
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