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An hour away from Milan, Franciacorta is a region in northern Italy renowned for its production of Metodo Classico wines. It became famous in the 1970s when a handful of forward-thinking entrepreneurs began making sparkling wines inspired by Champagne. However, wine has been made here for centuries and reports state that the territory itself has always been well-suited to it, especially reds. Although in recent years most of producers have dedicated themselves to making sparkling wines only, some companies still offer very interesting still wines. Among these, the most significant is undoubtedly Ca’ del Bosco which, alongside its iconic Annamaria Clementi, a luxurious Metodo Classico wine dedicated to the founder’s mother, produces whites and reds that have gone down in the history of Italian winemaking.
“Once a widely used commodity, consumed everyday and purchased at a modest price, wine started becoming a much sought-after product in the 1980s capable of promoting the territories, traditions and cultures of where they were produced” recalls Maurizio Zanella who, during those years, signed a bottle of red bearing his name and became one of the first Italians to use Bordeaux grapes from France. His formula? 50% cabernet sauvignon, 25% merlot and 25% cabernet franc. Maurizio Zanella is made by vinifying the three varieties of grape separately. These are hand-picked, taken to the winery, selected and chilled. This is followed by de-stemming and alcoholic fermentation and maceration, which last 22 days with daily pump-overs carried out. The wine then matures in small oaks barrels—70% new oak—for at least three years. After the three varieties are blended together, the wine is aged in wood for another year and then bottled. It is a full-bodied and well-rounded red with aromas of berry fruits and spicy notes. On the palate, it boasts velvety tannins and is harmoniously smooth, with a persistent finish.
It is to be enjoyed with red meat dishes, including roasts, barbecues and fillets with red-wine or green-peppercorn sauce. Serve at 18°C.
