Berlucchi ’61 Rosè Franciacorta DOCG

Berlucchi ’61 Rosè Franciacorta DOCG

Franciacorta

GRAPES: Pinot Noir (60 percent) and Chardonnay (40 percent), sourced 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: sof ce and progressive pressing of the bunches with fractionation of the musts; alcoholic fermentation in steel vats.
Maceration for a few hours of Pinot Noir in contact with the skins (pink maceration) gives color and aromas typical of the variety.

MATURATION: Preparation of the cuvée in the spring following the harvest. Second fermentation in the bottle and subsequent af nishment 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, supple mousse with good persistence of a faint corona; fine, continuous perlage.

COLOR: deep pink, which may vary slightly with each vintage due to the different degree of phenolic maturity of Pinot Noir.

AROMA: Elegant notes of berries and ripe fruit, well blended with delicate aromas of yeast and bread crust. Pleasant vinousness, due to the short maceration of Pinot Noir on the skins during vini cation.

TASTE: The palate is ne, elegant, lively and full-bodied; the medium-high dosage of sugars goes a long way toward balancing the marked acidity.

ACCOSTATIONS: excellent as an aperitif, it can pleasantly accompany cured meats and savory first courses and cheeses, including aged cheeses; it enhances its structure when paired with shellfish.

SERVING TEMPERATURE: 6-8 °C.

INDICATIVE ANALYTICAL DATA AT DISGORGEMENT:

Alcohol 12.5% Vol. – Sugars 8.0 g/l Total acidity 7.5 g/l – pH 3.10.

FIRST YEAR OF PRODUCTION: 2009