# Franciacorta Cuvée Prestige Edizione 48a Extra Brut (NV)

- **Producer:** Ca' del Bosco
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir, Pinot Blanc
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €45
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, apple, pear, blossom, brioche, bread, almond

## About this wine

Ca' del Bosco is one of Franciacorta's most celebrated producers, situated in Erbusco in Lombardy, Italy. First created in 1976 as Franciacorta Pinot and evolving into Cuvée Prestige in 2005, this iconic sparkler represents decades of research and viticultural dedication. Starting with Edizione 42, Ca' del Bosco introduced 'Edizione' numbering to offer full transparency regarding the release count and base vintage. Edizione 48 marks the 48th interpretation of this flagship cuvée, built primarily on base wines from the 2023 vintage alongside reserve wines from previous years, sourced across 240 certified organic vineyard plots.

## Interesting facts

- Grapes undergo a proprietary berry spa process featuring three soaking tanks and air drying.
- Disgorgement occurs in a patented oxygen-free environment, eliminating the need for added sulfites.
- Edizione 48 represents the 48th release of this iconic Franciacorta cuvée created in 1976.
- Fruit is sourced from 240 organic vineyard plots across eight municipalities in Franciacorta.

## Food pairing

The Extra Brut style with very low residual sugar (1.5 g/L) and high, vibrant acidity cuts through fat and cleanses the palate. The fine perlage enhances delicate seafood textures, while the structure from Chardonnay and Pinot Noir handles rich, savory starters, fried appetizers, and seafood risottos beautifully without overwhelming delicate raw bar offerings.

## Wine making process

Hand-picked organic grapes are processed using the signature 'Ca' del Bosco Method'. Clusters pass through a proprietary grape washing system consisting of three soaking tanks followed by air drying. The grapes are pressed in an oxygen-free press, and primary fermentation occurs in temperature-controlled stainless steel tanks where base wines mature for seven months. After blending with reserve wines, secondary fermentation takes place in bottle, followed by an average of 25 months aging on lees. Disgorgement is performed in a patented oxygen-free chamber, eliminating oxidative shock and allowing for minimal added sulfites.