WINEMAKING
Ca’ del Bosco’s Chardonnay encapsulates the vocation of a territory in exalting the characters of a grape variety and man’s ability to extract and transform them into a great wine. It is the fruit of careful grape selection and skillful vinification conducted in full respect of the Ca’ del Bosco Method. Grapes from 5 “chosen” vineyards, freshly hand-picked in small boxes, are graded and cooled. Each cluster is selected by expert eyes and hands, and then benefits from exclusive “berry spa.” A special system of washing and whirlpooling the clusters, through three soaking tanks and a drying tunnel. After crushing in the absence of oxygen, only the best first-portion must is transferred for alcoholic fermentation in small oak barrels made from selected woods and aged for at least 3 years. Here the wine remains on its lees for another 9 months, during which it also undergoes malolactic fermentation. With the “batonnage” operation, repeated weekly, it reaches its maximum olfactory harmony and taste complexity. Then the different batches are assembled and the wine is bottled by gravity, naturally. Thanks to innovative filling systems, the wine is not subjected to oxidative shock, whisking and further addition of sulfites. Its integrity and wholesomeness are guaranteed. Finally, each packaged bottle is uniquely marked to ensure traceability.

BOTTLE AGING
3 years and 9 months.