Berlucchi ’61 Nature Rosè 2015 Franciacorta DOCG
It is a celebration of the first Franciacorta rosé Metodo classico, which was indeed a Berlucchi. 100% Pinot Noir, this is our zero-dosage vintage rosé. Excellent throughout a meal, it enhances aperitifs with strong-tasting cured meats, earthy first courses, tasty meats and cheeses, including aged ones.
Pinot Noir (100%), sourced from the estate vineyards Ragnoli, Quindicipò and Gaspa; all with high planting density (10,000 vines/hectare).
7,500 kg of grapes per hectare, with an average must yield of 35 percent equivalent to 3,500 bottles per hectare.
Soft and progressive pressing of the bunches with fractionation of the musts for Pinot Noir vinified in white, cold pre-maceration for about 24 hours and subsequent soft pressing for Pinot Noir vinified in rosé. Alcoholic fermentation of musts in steel vats and aging for 6 months in contact with yeasts.
A small proportion of Pinot Noir is vinified in red with fermentative maceration for about 7 days.
Preparation of the cuvée in the spring following the harvest, exclusively with 100% wines of the vintage. Second fermentation in the bottle and subsequent aging on the lees for at least 5 years, followed by another 6 months after disgorgement.
750 ml bottle.
ORGANOLEPTIC CHARACTERISTICS: VISUAL APPEARANCE
Abundant and creamy mousse, with good persistence of a faint corona; fine, sinuous perlage.
ORGANOLEPTIC CHARACTERISTICS: COLOR
Bright camellia pink with coral highlights.
ORGANOLEPTIC CHARACTERISTICS: FRAGRANCE
Extremely complex and fragrant olfactory component, characterized by notes of fresh berries with touches of pomegranate and tart tips of currant and tangerine, enhanced by spicy hints of pink pepper and black tea.
ORGANOLEPTIC CHARACTERISTICS: FLAVOR
On the palate, the wine is characterized by great elegance and vibrant acidity, with considerable body supported by the graceful tannic texture of macerated Pinot Noir.
is a Millesimato recommended for the whole meal; it can enhance aperitifs with strong-tasting cured meats, earthy first courses, tasty meats and cheeses, even aged ones.