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Azienda Agricola Ca’ del Bosco
Ca' del Bosco's flagship non-vintage Franciacorta: 80.5% Chardonnay with Pinot Nero, 25 months resting on its yeast, Extra Brut at 1.5 grams of sugar. Apple, pear and brioche; 4.1 from 28,000 Vivino drinkers. From £39.99 in the UK.
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Chardonnay-led (80.5%) with 18% Pinot Nero and a splash of Pinot Bianco, 25 months resting on its yeast and only 1.5 grams of sugar. Vivino's 3,070 reviews lead with apple, pear and peach, then brioche and almond.
Apple, pear and white peach lead, the tree-fruit notes 955 Vivino reviews mention, with lemon behind. Then the lees: brioche, toast and almond, from at least two years resting on the yeast in Ca' del Bosco's cellar. Vino.com's sheet picks out citrus, almond and peach.
Toasted bread
Lemon
Apple
Peach
Pear
Wet stones
Almond
BriocheLight-bodied and bone dry. Edizione 48 carries just 1.5 grams of sugar a litre against 6.9 grams of acidity, so it feels crisp and chalky rather than soft. The 18% Pinot Nero adds a little weight, and the fine bubbles come from 25 months in bottle on its yeast. At 12.5% it stays fresh.
Clean and long, ending on lemon and the chalky, stony note that 274 Vivino reviews describe, with no sweetness to soften it.
The entry point to Ca' del Bosco's Franciacorta range, below the Vintage Collection and the Annamaria Clementi. Drinkers rate it 4.1 from 28,000 Vivino ratings, with the numbered Edizione releases at 4.2. Drink 2026 to 2029, well chilled, with shellfish or fried starters.
House of Decant lists Edizione 47 at £39.99 and Cellier is £45.99 (edition not stated); vino.com has Edizione 48 in a gift box on offer at £47.90. Magnums start at £68. Successive Edizioni are the same cuvée, renumbered at each release.
Strong for food and occasions: Franciacorta's leading house, 25 months on its yeast, Extra Brut. Weaker for everyday drinking at £40 and up.
The flagship house of Franciacorta, an Extra Brut with Champagne-style production, and vino.com sells the Edizione 48 boxed: a safe present or a toast wine.
Bone dry with high acidity and 25 months of bottle age on its yeast, it is a food fizz for shellfish, fried starters and white meat.
£39.99 to £47.90 for the entry Franciacorta of the region's leading house, with 25 months in bottle before release, is fair next to mid-range Champagne; judged on the live UK listings.
Soft bubbles and apple-pear fruit make it approachable, but at 1.5 grams of sugar it is much drier than the Prosecco most people start on.
A non-vintage cuvée finished for release; Ca' del Bosco says removing the yeast without air helps it last, so two to three years is safe, but freshness is the point.
At £40 and up it is a Friday or a celebration bottle rather than a weeknight one.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Franciacorta denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Edizione 48 is 88% 2023 wine with 10% reserve from 2022 and 2% from 2021. Ca' del Bosco picked in the second ten days of August 2023, after a cold spring and a cool summer that turned hot on 10 August.
Edizione 48 is 88% from the 2023 harvest, picked in the second ten days of August after a cold spring and a cool summer that turned hot on 10 August. Ca' del Bosco says the early-picked grapes had the acid freshness of a 1980s vintage. Drink 2026 to 2029.
Edizione 48 is 88% from the 2023 harvest, picked in the second ten days of August after a cold spring and a cool summer that turned hot on 10 August. Ca' del Bosco says the early-picked grapes had the acid freshness of a 1980s vintage. Drink 2026 to 2029.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Franciacorta DOCG requires 18 months in bottle on the yeast; Ca' del Bosco gives Cuvée Prestige at least 24. Add hand-picked grapes washed in its berry spa, an oxygen-free press and a patented way of removing the yeast, and £40 is the entry price to the house.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Franciacorta is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Franciacorta falls within Lombardy, covering Brescia: 19 communes in the moraine amphitheatre south of Lake Iseo, Paratico to Gussago.
Wine route
1 day · 6 stops
Open the drive
Winery
Erbusco
Made at Azienda Agricola Ca’ del Bosco, Erbusco. Directions
Wine route in the zone: Strada del Franciacorta.
Every bunch is picked by hand into small crates, chilled, sorted by eye, then washed in three soaking tanks and dried in a tunnel before an oxygen-free press. That is far more handling per kilo of grapes than any tank-method fizz gets.
Franciacorta DOCG demands 18 months in bottle on the yeast; Ca' del Bosco holds Cuvée Prestige for at least 24 and releases at about 25. Each bottle sits in the cellar for over two years before it earns a penny.
Edizione 48 blends 88% of the 2023 harvest with 10% reserve wine from 2022 and 2% from 2021. Keeping reserve wines back for years ties up stock, and only 63% of each kilo of grapes becomes wine.
Ca' del Bosco draws on 185 Chardonnay plots, 52 Pinot Nero and 8 Pinot Bianco across seven villages around Erbusco, so this is its volume cuvée rather than a single-vineyard rarity. That scale keeps it near £40, the entry point to the range.
On £39.99, VAT is £6.67 and duty on a 12.5% sparkling wine adds roughly £2.80, so about £9.50 of the price goes to HMRC before the merchant takes a margin.
Dishes that go with this wine
At 1.5 grams of sugar and 6.9 grams of acidity this is a food fizz, not a sweet party one. Vivino's matches are shellfish, lean fish, mild cheese and aperitif snacks, and vino.com adds light starters.
Shellfish is first on Vivino's list for this wine. The 6.9 grams of acidity and the bone-dry 1.5 grams of sugar do what lemon does on an oyster or a mussel, and the bubbles lift the brine. Nothing sweet gets in the way.
Try with: Impepata di cozze · Fregula ai frutti di mare · Oysters · More pairings →
Acidity and fizz scrub fried batter and butter off the tongue, so each bite tastes fresh again. The brioche and almond notes from 25 months on its yeast echo the crust on an arancino or the saffron butter of a Milanese risotto.
Try with: Arancini · Risotto alla Milanese · Prawn Tempura · Fish and Chips · More pairings →
Salt makes the apple and pear fruit taste riper and softens the Extra Brut edge. Mild and soft cheese is on Vivino's list; a vitello tonnato or a plate of cured ham works the same way.
Try with: Vitello Tonnato · Gnocco fritto · Pecorino sardo e pan carasau · More pairings →
A dry, chalky fizz with lemon and toast sits well with vinegared rice and raw fish, where a sweeter Prosecco would clash. Keep the soy light so the 12.5% wine is not overpowered.
Try with: Nigiri Sushi · Sashimi · Tempura · Chirashi · More pairings →
The 18% Pinot Nero and two years on its yeast give enough weight for a roast bird without a heavy sauce. The wine's toasty edge matches the skin; its acidity handles the fat.
Try with: Roast chicken · Roast turkey · Cotoletta alla Milanese · More pairings →
An Extra Brut with 1.5 grams of sugar tastes sour next to a pudding, and a light 12.5% fizz disappears under steak or a rich braise. Hot chilli plus this much acidity reads as harsh; those dishes want a red or an off-dry white.
Skip with: Fiorentina steak · Chicken madras · Sticky Toffee Pudding · Chocolate cake · Pairing guide →
A non-vintage cuvée finished for release. Ca' del Bosco says removing the yeast without air makes the wine longer lived, so two to three years in a cool, dark place is safe. The apple and pear freshness is the point, though.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
A non-vintage cuvée finished for release; Ca' del Bosco says removing the yeast without air helps it last, so two to three years is safe, but freshness is the point.
£36.00 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 13 Sep 2026, 01:45 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumNo, it is non-vintage, but each release is numbered. Edizione 48 is 88% from the 2023 harvest plus 10% reserve wine from 2022 and 2% from 2021. The Edizione name was added from the 2017 harvest so drinkers can tell releases apart.
Chardonnay 80.5%, Pinot Nero 18% and Pinot Bianco 1.5%, from 245 plots across seven villages around Erbusco in Franciacorta. The Chardonnay vines average 25 years old.
Very. It is Extra Brut with just 1.5 grams of sugar a litre, less than most Champagne, balanced by 6.9 grams of acidity. Expect apple, pear and citrus with brioche, not sweetness.
£39.99 to £47.90 a bottle. House of Decant has Edizione 47 at £39.99, Cellier is £45.99 (edition not stated) and vino.com has Edizione 48 in a gift box at £47.90 on offer. Magnums cost £68 to £90.
Hand-picked grapes are chilled, sorted, washed in Ca' del Bosco's berry spa and dried, then pressed without oxygen. The base wines ferment in steel and rest seven months before blending. The fizz then spends at least two years in bottle on its yeast, about 25 months on average, and the yeast is removed without letting air in.
Cuvée Prestige is made the same way as Champagne: a second fermentation in the bottle and 25 months on its yeast. The grapes are Chardonnay and Pinot Nero, two of Champagne's grapes, plus a little Pinot Bianco. Drinkers on Vivino treat it as a Champagne alternative: apple and pear lead, with citrus behind. At £40 it competes with mid-range Champagne.
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