第一款Ca ' del Bosco白葡萄酒生产于1973年，是对品质、纪律、创新和对土地尊重的不懈追求的开始
由经纪人莫拉比托尼可莱塔
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的del黄宗泽一直是一个关键的球员在这个名字闻名,与公司成立于六十年代Annamaria Clementi Zanella,一个女人爱上了,买了一栋小房子在Franciacorta山上茂密的森林包围的栗子树。直到几年后，也就是1967年，安娜玛丽亚的儿子毛里齐奥·扎内拉(Maurizio Zanella)才意识到这里的地形适合种植葡萄，于是种植了第一批葡萄园。接下来的几年里，他们致力于研究土地和领土，从葡萄园的最佳布局到近乎完美的酿造技术，寻找一种创新的酿酒方法。在研究了世界上最著名的香槟产区葡萄酒的酿造方法后，Maurizio Zanella在法国大厨André Dubois的帮助下推出了第一款Bianco di Franciacorta。早在1976年，他们就开始生产三种起泡酒，Brut, dose Zéro和Rosé，分别在1978年和1979年生产。
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。斯特凡诺·卡佩利(Stefano Capelli)自1985年以来一直是Ca ' de Bosco的酿酒师，他带来了一波创新和新技术。酒吧从1万平方米扩大到2万平方米，不是为了使生产能力翻一番，而是为了改进所用系统的技术。Stefano Capelli解释说:“为葡萄设计的技术，目的是将处理和加工减少到最低限度。”“目的是提高优良原材料的特性，尽可能地限制与外部因素的任何接触。这都是Ca ' del Bosco方法的一部分。这是我们的个人风格，也许有点疯狂，但我们相信这是独一无二的。它意味着始终牢记葡萄酒的质量，以及对领土的完整性和对传统的尊重。对我们来说，“传统”这个词意味着不断的改进，而不是停留在你的桂冠上，沉浸在成功的荣耀中。在Ca 'del Bosco，我们将现代与过去结合在一起。”
经过认证的有机葡萄栽培…和更多的
即使在酿酒领域，也有很多关于如何有效生产有机葡萄酒的讨论。CA'Del Bosco选择采用旨在葡萄园和生产过程的方法采取这一挑战。特别是在Franciacorta中，该过程开始用手收获霞多丽葡萄，并将它们放在15-17千克的小板条箱中，使得簇不会损坏。然后收获Pinot Nero和Pinot Bianco葡萄。一旦进入Cantina，葡萄储存在寒冷的房间，同时等待用印刷机为CA'Del Bosco设计的印刷机进行分类和压碎。在粉碎群集期间，自由运行分为三种品质。第一个注定用于Premium cuvee，第二个仅部分地利用，第三个被报废。然后，它通过重力落入发酵桶中，而不使用泵将压力和葡萄酒放在压力。此外，来自不同葡萄园的葡萄根据其不同的陶纱分别对其进行僵化，并且只在澄清步骤中是葡萄酒混合的葡萄酒。这允许每个葡萄酒发展其最佳表达。 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”.
“葡萄温泉”
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”.
塞塞和装瓶创新
在起泡酒的世界中，最持久的风险是葡萄酒在酿造和储存过程中氧化，特别是在出酒过程中。由于Stefano Capelli的想法，Ca ' del Bosco已经正面面对了这个困难，并找到了软木塞和装瓶过程的解决方案。卡佩利解释说:“众所周知，经典方法酿造的起泡酒在溢出后不会老化。”“在装瓶上市几个月后，它们就失去了潜力。这主要取决于在酿造和储存期间的氧气水平，但特别是在卸料过程中。这是指由于氧气进入瓶颈，葡萄酒会经历残酷的氧化冲击，甚至在瓶塞后仍然留在那里。由于这种不需要的氧气，中断了多年在酒渣上的安静休息，葡萄酒经历了大量的压力，开始了一个退化的过程。在这些情况下，最常见的解决方案是添加一定量的二氧化硫和抗氧化剂。我们选择了另一种方式。我们是世界上唯一使用我们自己设计的特殊塞瓶塞机的公司。 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酒吧，过程监控甚至在装瓶阶段，从残留水中性测试后冲洗掉填料和塞瓶塞机表面。然后检查瓶式洗衣机中的洗涤剂加药喷嘴是否正常操作，然后检查臭氧监测传感器的标准。当生产线开始运行时，当瓶子离开洗涤站时，瓶子内部残余水的中性被测试。在装瓶过程中，有沿着线路的控制来监控从装瓶机开始的氧气的收集，进入/退出过滤器，进入填料，灌装后，最后，软木塞(瓶中的总氧)。对于静止的葡萄酒，要检查软木塞插入的深度和顶空的内部压力。Franciacorta葡萄酒的过程始于bidule监测水平的插入,然后正确的定位的视觉控制的金属瓶盖瓶塞最后的校准测试金属瓶盖的安全性。在实验室里,有对葡萄酒微生物测试坦克、过滤后,在填料的入口，填料后和软木塞后。Stefano Capelli总结道:“在Ca ' del Bosco，我们相信生产健康和高质量的葡萄酒。诺贝尔酒。我们认为葡萄酒不是一个品牌或名字。 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”.
装瓶生产线的技术规格
- 空瓶卸料机:ACMI
- 在线:巴尔迪
- 电脑控制灌装机:KHS
- 三芯塞塞器(皇冠/双芯塞/软木塞):AROL
- 软木塞分拣机/东方为天然软木塞：Mar.co.
- 系统输送:ACMI
- CIP系统:Adue
- 包装机器人:ABB EVOLUT
- 每小时生产能力:4500瓶
- 日生产能力:约35,000瓶
