退缩的冰川形成了起伏的山丘，缓缓地向伊塞奥湖的岸边倾斜，附着在山坡上的梯田葡萄园倒映在湖水中。我们位于意大利布雷西亚省，位于世界著名的葡萄酒产区弗兰西斯科塔，不仅是高品质起泡酒的代名词，也是优质红葡萄酒和白葡萄酒的代名词。CA'Del Boscohas been one of the key players in making this name famous, with a company founded in the ‘60s by Annamaria Clementi Zanella, a woman who fell in love with and bought a small house in Franciacorta on a hill surrounded by a dense forest of chestnut trees. It wasn’t until a few years later, precisely in 1967, when Annamaria’s son Maurizio Zanella realized that the terrain was suited for growing grapes and planted the first vineyards. The years that followed were dedicated to studying the land and the territory, in search of an innovative way of making wine, from the optimal layout of the vineyard to the vinification techniques that near perfection. After having studied the methodology of the most famous wine in the world in the Champagne region, Maurizio Zanella introduced the first Bianco di Franciacorta with the help of French chef de cave André Dubois. As early as 1976 they started producing three sparkling wines, Brut, Dosage Zéro and Rosé, that were disgorged in 1978 and 1979.
激情和创新
这就是令人兴奋的冒险如何开始的，追求达到一个质量水平，将葡萄酒变成一个杰作。斯蒂法诺卡佩里自1985年以来一直是CA'De Bosco的酿酒学家，他与他带来了一股创新和新技术。Cantina扩大到10,000至20,000平方米，不加倍生产能力，但提高所用系统的技术。“专为葡萄设计的技术，目的是将处理和加工减少到最低限度，”Stefano Capelli解释说。“目的是增强优异原料的特性，尽可能地限制与外部药剂的任何接触。这是CA'Del Bosco方法的一部分。这是我们个人的触感，也许有点疯狂，但我们认为这是独一无二的。这意味着葡萄酒的质量总是在思想中，以及恐怖和尊重传统的完整性。对于我们来说，“传统”这个词意味着持续改进，没有在你的桂冠上休息并在成功的荣耀中晒太阳。在Ca'del Bosco，我们与过去一起带来现代性。
经过认证的有机葡萄栽培。。。以及更多
甚至在酿酒领域也有很多关于如何有效生产有机葡萄酒的讨论。Ca ' del Bosco选择了一种既针对葡萄园又针对生产过程的方法来应对这一挑战。尤其是在弗朗西亚科塔，这个过程从手工收割霞多丽葡萄开始，然后把它们放在每个15-17公斤的小箱子里，这样葡萄群就不会被损坏。然后，尼禄比诺和比安科比诺葡萄就收获了。进入酒吧后，葡萄会被储存在冷藏室中，等待由专为Ca ' del Bosco设计的压榨机进行分拣和压榨。在粉碎集群期间，自由运行分为三种品质。第一个是为优质cuvee，第二个只是部分使用，第三是报废。然后在重力的作用下，它会落入发酵桶中，而不需要用泵来给必需品和葡萄酒施加压力。此外，来自不同葡萄园的葡萄根据不同的风土条件分别进行酿造，只有在酿造过程中才进行混酿。这使得每一个年份都能得到最好的表现。 Even the choice of yeasts is specific, with neutral yeasts so as not to damage the unique characteristics of the grapes. Regarding the use of barriques, there are set rules – wood is necessary to enhance the aromas of every wine but must never become a dominant element. “Ca’ del Bosco is truly dedicated to preserving the production potential of its vineyards and the sustainability of its own terroir” confirms Stefano Capelli. “In recent years we have made strategic choices that will soon result in managing all of our 181 hectares of vines according to certified organic viticulture methods. We started the conversion to organic winemaking in 2011 and today we have reached that goal with 100 hectares of terrain. The rest is to be converted over the next three years. Organic wine is most certainly a plus, although we are convinced that organic production is not automatically synonymous with quality or excellence. We sense the risk of a stand-off between modernists and traditionalists, an ideological dispute that will end up in justifying defective or disappointing wines only because they have “organic” on their label. In the winemaking world, there are no short-cuts or magic formulas. The naturalness of a product does not mean giving up clarifying or exclusively espousing indigenous yeasts. Our company tests solutions every year in our quest to continuously improve the product and in our search for absolute genuinity and purity of the wine. This continuing research has allowed us, for example, to drastically reduce the use of sulfites. Our Franciacorta today has a sulfite content of less than 50 mgs per liter, a level that is far lower than the UE limit of 185 mgs per liter for classic sparkling wines and 155 mgs per liter for organic classic sparkling wines. Starting in the fall of 2012, our challenge has been to put the exact concentration of sulfite content on the labels of our vintage wines.” One of the aspects of organic production also regards protecting the environment, limiting the use of pesticides and using natural systems to minimize or eliminate pollutants emitted into the air and soil. This is another area that Ca’del Bosco considers when making environment-related decisions. “To protect against parasites in the vineyards we have introduced innovative pesticide spraying systems that calibrate the application based on leaf wall density and systems that totally recover any excess product that was distributed. Also we have set up some natural barriers of Carpinus betula hedges to contain the risk that the phytosanitary treatments in the vineyards spill over to the nearby cycling paths and areas used by the local population. The water used to wash the pesticide application machines is treated with phytodepuration systems. To irrigate the company lawns, we have created some artificial ponds to catch the rainwater from the roofs and the cantina parking area and also the water recovered from the cleaning the cantina”.
“葡萄水疗”
几年前，一种创新的洗涤系统被引入，采用了一种被称为“葡萄水疗”的技术。这种技术，除了已经严格的Ca ' del Bosco方法，已经导致了最终产品的质量显著优势。“毫无疑问，葡萄水疗是Ca ' del Bosco方法中最重要的创新，”Capelli解释说。“自2008年以来，我们的葡萄酒变得更加纯净，自2012年以来，其他产品也变得更加纯净。我们意识到，在酿造的第一步中，大量的问题来自于收获的葡萄上的环境杂质。就像所有的水果一样，每一颗葡萄，也因此在葡萄酒中，都含有许多物质，有些有害，有些无害，这些物质既有自然来源，也有非自然来源。首先是微毒素，由霉菌和真菌寄生虫产生，在收获的葡萄上积累微生物区系。矛盾的是，有机种植的葡萄风险更大。环境中的污染物存在于葡萄皮上，即使是极其微小的水平。显然也有农药残留。 On the grape, in the must, in the grape pomace, and ultimately in the wine. This concentration of undesirable elements, at whatever level, can be reduced by as much as 80% with our grape washing system. After hand-harvesting and storage in the cold rooms, the crates are delicately emptied and the grapes are sorted by hand to eliminate anything that cannot be used in the must. At this point, the grape washing starts. There are a series of three soaking tanks where the grape clusters float about on the bubbling water for five minutes and then are dried so that the must does not become diluted. It’s like a giant grape jacuzzi and it removes all of the undesired toxic substances. Ca’ del Bosco made a significant investment in this complex system because we believe in the healthiness and purity of our wine. The qualitative advantages are numerous and quite evident if we take into consideration how it facilitates the fermentation metabolism of the yeasts – there are no “reduced” aromas, no inhibited flavors. We can confidently state that since 2012, our wines have become increasingly purer, easier to digest, better. And yes, more natural”.
软木塞和装瓶创新
在汽油葡萄酒世界中，最持久的风险是在酿造过程中氧化葡萄酒以及储存以及尤其是在倾向的步骤期间。CA'Del Bosco面临着这个难度的困难，并且由于Stefano Capelli的想法，为软木塞以及装瓶过程的解决方案而发现。“众所周知，经典方法闪闪发光的葡萄酒不会在失控之后的年龄”解释。“瓶装并投入市场后几个月，他们失去了潜力。这主要取决于润滑剂和储存期间的氧气水平，但特别是在负移计过程中。这是葡萄酒由于进入瓶颈的氧气而受到残酷的氧化冲击，甚至在填充后仍然存在。由于这种不希望的氧气，其中中断了在李斯的休息时间，葡萄酒经历了大量的压力，并开始了回归过程。这些病例中最常见的溶液是添加一剂二氧化硫和抗氧化剂。我们选择另有选择。我们是世界上唯一利用我们自己设计的特殊储钙机的人。 I patented it in November 2001, along with designer Piero Bielli of Arol. This technology allows us to eliminate the oxygen before corking. By disgorging without the presence of oxygen, we can further reduce the presence of sulfites, one of the goals that I have already mentioned. Our Franciacortas are healthier, tastier and have a longer life. We have also focused on the bottling step, which many do not consider so important. However, here the critical element is the filling machine. Ours is in the lower level of the cantina, below the tanks with the wine to be bottled. The wine flows by gravitational force down to the filler. It flows into the bottle through a special long tube which fills the bottle from the bottom up and eliminates the splashing and oxidative shock, and therefore reduces the quantity of oxygen that comes in contact with the wine.” All the phases of production and bottling are delicate in the winemaking process, whether producing sparkling and still whites or powerful reds. Therefore, constant and precise quality control is indispensable along the line.
质量控制贯穿于整个过程
在CA'Del Bosco Cantina中，甚至在装瓶阶段之前监测该过程，从填充填料和填充机的表面漂洗后，从残留的水中立试验开始。然后通过检查臭氧监测传感器的标准，检查瓶垫圈中的洗涤剂计量喷嘴，然后检查臭氧监测传感器的标准。当线开始运行时，瓶子内的残留水的中性被测试，因为瓶子离开洗衣站。在装瓶过程中，沿着该线路有控制，以监测装瓶机的氧气的拾取器，进入/离开过滤器，在填充后填充后进入填料（瓶中的总氧气）。对于仍然葡萄酒，检查软木塞插入的深度和顶部空间中的内部压力。对于Franciacorta葡萄酒，该过程开始监测竞争的插入水平，然后将冠帽的正确定位的视觉控制在软木塞上，最后校准了冠帽的安全性的测试。在实验室中，在罐中的葡萄酒中有微生物测试，过滤后，在填料的入口处，填料后和填料后。Stefano Capelli Sum Up，“在CA'Del Bosco中，我们相信生产健康和优质的葡萄酒。诺贝尔葡萄酒。我们相信葡萄酒不是品牌或名字。 We believe that Ca’ del Bosco today is the company we envisioned from the beginning, a pioneer, a little crazy and a true to our ideas”.
装瓶线的技术规格
- 空瓶折叠剂：ACMI
- 瓶装：Bardi.
- 电脑控制的瓶装：KHS
- Tri-Block Corker（Crown / Bidule /软木塞）：AROL
- 天然软木塞分类/定向:Mar.Co.。
- 系统输送机：ACMI
- CIP系统：Adue
- 包装机器人:ABB EVOLUT
- 每小时生产能力：4,500瓶
- 每日生产能力：约35,000瓶
