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Casas del Bosque > Our Wines > Bo Sparkling

Bo Sparkling

Bo was carefully crafted using the traditional method of secondary fermentation in bottle. Bo comes from the best Chardonnay and Pinot Noir grapes of the Casablanca Valley, which is influenced by the ocean breeze that gives this wine its unique characteristics.

Bo has been aged on its lees for over 19 months in our cellar.

Nota de Cata 2020

Origin: 

Single Vineyard, Casas del Bosque Estate in Casablanca Valley.

 

Soil/Terroir: 

Chardonnay comes from red clay blocks of high iron content planted in 2013. Pinot Noir comes from sandy soils. The vineyard is located 18 km/11 miles away from the Pacific ocean, at an altitude of 250m.

 

Climate and Vineyard Conditions:

Vineyard located on the westernmost reaches of Casablanca Valley. Average yields are 7 tons per hectare/3.2 US tons per acre.

Frequent foggy mornings, warm days and cool nights characterize the valley. Average temperatures in the summer are 18.9ºC/66ºF and in winter, 10.7ºC/51ºF. The 2019 season saw a dry winter and a very warm summer. The grapes were harvested at the end of February.

 

Winemaking:

The fruit is harvested by hand, and the whole bunches are loaded into tanks where they are gently pressed in order to use only the first 450 liters per ton of grapes on the Cuvée. The resulting juice is fermented in French oak barrels of fifth to eighth use. After fermentation, the barrels were left without sulfuring with only a sporadic bâtonnage.

The final blend of 55% Chardonnay and 45% Pinot Noir was assembled and bottled in September. After completing the second fermentation, the base wine was kept on its lees for 15 months before disgorgement and final corking. 

 

Analysis:

Alcohol: 12,2 %

Total Acidity: 8,4 g/l 

Residual Sugar:  3,9 g/l

Volatile Acidity:        0,2 g/l

 

Tasting Notes:

Slight straw color with tiny bubbles. Aromas of green apple and lemon peel give way to toast and honey. On palate a crisp acidity is balanced by an almost imperceptible sweetness. Long and clean finish. 

 

Service:

Ideally between 4-8ºC/39-46ºF as an aperitif or with shrimp, seafood, smoked salmon, fried calamari or salami. Stuffed mushrooms and egg-based preparations are an all time favorite at our restaurant. Cheeses such as triple cream or Mascarpone.

Data sheet

Tasting Notes 2018

Light straw in colour, with tiny bubbles. Aromas of green apple and lemon peel give way to toasted brioche and honey. In the mouth a racy acidity is balanced by an almost imperceptible sweetness. Finishes clean and long.

Data sheet

Awards

Nota de Cata 2015

Medium straw in colour, with persistent tiny bubbles, which gave an elegant mousse
in the mouth. On the nose subtle aromas of apple, honey and quince give way to honey
and toasted brioche. In the palate a racy acidity is balanced by an almost imperceptible sweetness and sense of fullness. The wine finishes clean and long.

Data sheet

Tasting Notes 2014

Medium straw in colour, with persistent tiny bubbles which form an elegant mousse in the mouth. On the nose subtle aromas of apple, honey and quince give way to honey and toasted brioche. In the mouth a racy acidity is balanced by an almost imperceptible sweetness and sense of fullness. The wine finishes clean and long.

Data sheet

Tasting Notes 2013

Medium straw in colour, with persistent tiny bubbles which form an elegant mousse in the mouth. On the nose subtle aromas of apple, honey and quince give way to honey and toasted brioche. In the mouth a racy acidity is balanced by an almost imperceptible sweetness and sense of fullness. The wine finishes clean and long.

Data sheet

Awards

Nota de cata 2011

De un tono ligeramente amarillo con muchas burbujas chicas lo cual provoca una placentera sensación a mousse en boca. Primero en nariz aromas sutiles a manzana roja, jengibre y membrillo después se convierten en notas a almendras y nueces. En boca una acidez refrescante se combina con sabores a crème brulee y masa de galletas dando un largo final.

Data sheet