Berlucchi ’61 Brut Franciacorta DOCG

GRAPES: Chardonnay (90%) and Pinot Noir (10%), from the most suitable vineyards in the 19 communes of Franciacorta.

HARVEST TIME: 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 percent, equivalent to 6,600 bottles per hectare.

VINIFICATION: Soft, 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 aging 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 froth, with good persistence of a faint crown; fine, continuous perlage.

COLOR: straw yellow with greenish highlights.

BOUQUET: Fresh, rich, elegant, fairly persistent, with notes of white-fleshed fruits and hints of citrus.

TASTE: The taste reveals remarkable freshness and pleasant acidity; it is smooth and balanced, with a pleasant citrus sensation on the finish.

ACCOMPANIMENT: This is a wine recommended from aperitif to the whole meal and is an excellent accompaniment to some typical Franciacorta dishes, from casoncelli (stuffed ravioli) to lake fish (perch and char). It knows how to enhance, without ever overpowering, the flavors of dishes, whether they are rice and pasta rather than white meats or fresh and medium-aged cheeses.

SERVING TEMPERATURE: 6-8 °C.

INDICATIVE ANALYTICAL DATA AT DISGORGEMENT:

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

FIRST YEAR OF PRODUCTION: 2009