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Franciacorta Rose Cuvee Prestige - Ca' Del Bosco
Ca' Del Bosco

FRANCIACORTA ROSE CUVEE PRESTIGE - CA' DEL BOSCO

  Italy / Lombardy
€66.10
€57.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The Rosé Luxury of Ca' Del Bosco!

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Why do we love it?

Franciacorta Cuvée Prestige Rosé by Ca' Del Bosco is an iconic Italian sparkling wine that rivals even the finest champagnes. Crafted using the traditional Méthode Traditionnelle of Champagne, it boasts the same rich character and aristocratic finesse—but with an Italian flair! This means more expressive and ripe fruit aromas, and a slightly more delicate acidity. We were enchanted by the aromas of strawberry, raspberry, and cherry, complemented by rose petal notes and a persistent finish, all bottled into a refined rosé sparkling wine that reflects the elegance of Franciacorta—produced by a winery that’s anything but ordinary!

The story of Ca' Del Bosco begins in the 1960s, when Annamaria Clementi Zanella purchased a house on the Ca’ del Bosco hill, surrounded by dense chestnut forests. Her son, Maurizio Zanella, quickly recognized the potential of Franciacorta and its exceptional terroir for producing high-quality grapes. He traveled to Champagne to study the traditional method of champagne production in depth, with the goal of applying it back home. As a result, he created iconic sparkling wines using the exact same method as champagne (Méthode Traditionnelle), which went on to gain international acclaim!

Franciacorta Cuvée Prestige Rosé is a blend of approximately 80% Pinot Noir and 20% Chardonnay, vinified separately and aged for 7 months before being blended along with reserve vintages. After the first fermentation, the wine is bottled and undergoes a second fermentation in the bottle, followed by 30 months of aging on the lees in the winery’s cellar. There, it develops flawless balance, a luscious creamy texture, and unique aromas of biscuit and hazelnut—showcasing the art of fine winemaking and making it simply irresistible!

No special occasion is needed to enjoy Franciacorta Cuvée Prestige Rosé by Ca' Del Bosco. Just treat yourself to a true luxury—and if you happen to find a better pairing than sashimi or salmon carpaccio, please let us know!

COLOR

ROSE

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Elegant aromas of strawberry, raspberry, white rose petals, pear, brioche, lemon, pink grapefruit, green apple, pineapple, hazelnut, and honeysuckle.

On the palate, it has a medium body, refreshing acidity, and a velvety, creamy mousse. Flavors of strawberry jam, red cherry, and raspberry dominate, while subtle notes of biscuit, dough, and hazelnut fill the mouth with every sip.

Technical stuff
Color Rosé
Type Dry
Year NV
Alcohol 12,5%
Origin Lombardy, Italy
Variety Chardonnay, Pinot Noir
Aromas strawberry, raspberry, white rose petals, pear, brioche, lemon, pink grapefruit, green apple, pineapple, hazelnut, honeysuckle
Bottle Size 750ml
Barrique -
Serving temperature 7°C
Aging 3 years
Closure Cork
Organic No

FRANCIACORTA ROSE CUVEE PRESTIGE - CA' DEL BOSCO

PAIR IT

Enjoy it on its own as an aperitif, or pair it with grilled shrimp, sashimi, tuna tartare, or lobster ceviche.

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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