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Ca'del Bosco Maurizio Zanella IGT

Grape Variety: Merlot, Cabernet Sauvignon, Cabernet Franc


Vinification:Maceration in contact with the skins for 24 days, final alcoholic fermentation in small oak barrels, where also the malolactic fermentation occurs. Continued maturation in new small oak barrels for 15 months.


Colour:Garnet red very deep

Bouquet:On the nose is,at first,compact deep and complex, then slowly the bouquet opens up in a thousand ways. Intense notes of red fruits(blackberry,cherry and prune)and also of jam, then red flower notes with the warm notes of the ageing:cocoa, liquorice, vanilla and a light herbaceous overtone.


Taste:On the palate the sensations are confirmed.Solid,rich, powerful,good bodied,large and again warm and harmonic. You can taste some red fruits, jam, with vanilla, cocoa, liquorice and mint. The tannins are perfectly round. On the palate is very persistent.

Ca'del Bosco Maurizio Zanella IGT

  • Designation

    Sebino Rosso I.G.T. Grape varieties Cabernet Sauvignon 50%, Merlot 25%, Cabernet Franc 25%.

    Vineyards of provenance

    3 Cabernet Sauvignon vineyards planted an average of 32 years ago located in the municipality of Erbusco. 2 Merlot vineyards planted an average of 29 years ago located in the municipality of Cazzago San Martino. 1 Cabernet Franc vineyard planted an average of 33 years ago located in the municipality of Passirano.


    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 hydro-massage 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. Alcoholic fermentation and skin contact took place in the following 21 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 approximately 17 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 7 months.

    Data at bottling

    Alcohol 13.50% Vol.; pH 3.48; Total Acidity 4.70 grams/litre; Volatile Acidity 0.35 grams/litre.


    Total Sulphur Dioxide less than 38 milligrams/litre

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