Ca' del Bosco
Summary
Ca' del Bosco, founded in 1969 and now part of Santa Margherita group, operates 245 hectares of hillside vineyards in Franciacorta's Erbusco zone, where Lake Iseo's influence and elevations of 200-350 meters create ideal conditions for their traditional-method sparkling wines. The estate combines innovative techniques, including their proprietary berry washing system and non-oxidative pressing, with extended aging periods of 24 months to 8 years, maintaining their position as a founding force in Franciacorta's development.
Heritage & Leadership
Ca' del Bosco's story began in 1969 when Annamaria Clementi Zanella purchased a small house on a hill surrounded by chestnut woods in Erbusco, Lombardy. Her son Maurizio Zanella assumed leadership in 1976, transforming the family property into a pioneering force in Franciacorta. The winery established itself as one of the first producers in the newly created Franciacorta DOC (1967), helping define the region's sparkling wine production methods. Under Zanella's continuous direction, Ca' del Bosco joined the Santa Margherita wine group in 2014 while maintaining operational autonomy and its founding family's involvement.
Vineyards & Wines
Ca' del Bosco manages 245 hectares of vineyards across the Franciacorta DOCG zone, primarily in the commune of Erbusco. The estate's plantings consist predominantly of Chardonnay, supplemented by Pinot Noir and Pinot Bianco - the three primary varieties permitted in Franciacorta production. The vineyards occupy hillside positions at elevations between 200-350 meters above sea level, benefiting from the moderating effects of Lake Iseo to the north. The winery produces a range of Franciacorta styles, from the non-vintage Cuvée Prestige to the flagship Annamaria Clementi riserva.
Philosophy & Practice
Ca' del Bosco has developed several proprietary techniques that define their production approach. Their "berry spa" system subjects harvested grapes to a three-step washing and drying process before pressing. The winery employs a multiple fermentation protocol, with primary fermentation conducted in temperature-controlled steel tanks and small oak barrels. Their non-oxidative pressing system operates in an oxygen-free environment to preserve fresh fruit characteristics. Base wines age in steel and oak vessels according to style requirements, with sparkling wines undergoing secondary fermentation in bottle following the traditional method, with aging periods ranging from 24 months to over 8 years for premium cuvées.