Inside Ca’ del Bosco: The Art of Making Exceptional Franciacorta

There are winery visits where you taste the wine, and then there are places that make you understand why the wine tastes the way it does. Ca’ del Bosco was the latter. Ca’ del Bosco is a place where wine, art, architecture, and innovation all seem to exist in conversation with one another. Contemporary works are integrated throughout the winery, while a journey through the cellars reveals the incredible precision behind how the wines are made. And then we tasted Annamaria Clementi. Made only in exceptional vintages from grapes selected across Ca’ del Bosco’s finest vineyards, the wine spends an average of eight years on the lees before release. It’s also Dosage Zéro, meaning no sugar is added at disgorgement to soften or reshape the final expression. Even the grapes themselves receive extraordinary attention. Every individual bunch is washed and dried before pressing, a practice you rarely encounter in winemaking. It’s meticulous. A little obsessive. And after seeing the process firsthand, completely understandable. Annamaria Clementi was originally created in 1979, Ca’ del Bosco’s first vintage, and later renamed in honor of founder Maurizio Zanella’s mother. A wine with a story behind the name, years behind the bottle, and an entire philosophy behind what ends up in the glass. This is Franciacorta at Ca’ del Bosco. 🥂 #CaDelBosco #Franciacorta #AnnamariaClementi #ItalianWine #WineTravel