Berlucchi ’61 Brut Franciacorta DOCG

For those looking for a great classic, here is a wine that is recommended both as an aperitif and throughout the meal. It knows how to enhance, without ever overpowering them, the flavors of dishes, whether they are based on rice and pasta rather than white meats or fresh and medium-aged cheeses. It goes well with some typical dishes of Franciacorta, from casoncelli (stuffed ravioli) to lake fish (perch and char).

GRAPES: Chardonnay (90%) and Pinot Nero (10%), coming from the most suitable vineyards of the 19 municipalities of Franciacorta.

HARVEST PERIOD: from the second decade of August to the first of September.

YIELD: 9,000 kg of grapes per hectare, with a must yield of 55%, equivalent to 6,600 bottles per hectare.

VINIFICATION: soft and progressive pressing of the bunches with fractionation of the musts; alcoholic fermentation in steel vats.

MATURATION: preparation of the cuvée in the spring following the harvest. Second fermentation in the bottle and subsequent refinement in contact with its own yeasts for at least 24 months, followed by another 2 months after disgorgement.

DOSAGE: Brut.

ORGANOLEPTIC CHARACTERISTICS:

VISUAL APPEARANCE: soft foam, with good persistence of a tenuous crown; subtle and continuous perlage.

COLOR: straw yellow with greenish reflections.

BOUQUET: fresh, rich, elegant, fairly persistent, with notes of white pulp fruits and citrus scents.

TASTE: to the taste it reveals remarkable freshness and pleasant acidity; it is soft and balanced, with a pleasant citrus sensation in the finish.

PAIRING: it is a recommended wine for aperitifs throughout the meal and goes well with some typical dishes of Franciacorta, from casoncelli (stuffed ravioli) to lake fish (perch and char). It knows how to enhance, without ever overpowering them, the flavors of dishes, whether they are based on rice and pasta rather than white meats or fresh and medium-aged cheeses.

SERVING TEMPERATURE: 6-8 ° C.

ANALYTICAL DATA INDICATIVE TO THE BLOSSOM:

Alcohol 12.5% ​​Vol. – Sugars 7.0 g / l Total acidity 7.0 g / l – pH 3.14.

FIRST YEAR OF PRODUCTION: 2009