Berlucchi '61 Franciacorta Brut75cl
Berlucchi '61 Franciacorta Brut
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The wines of the '61 line pay homage to the first sparkling wines of the Berlucchi house. In fact, it was in 1961 that the first bottles of sparkling wine "made the French way" came out of the cellars, as the wine technician Franco Ziliani said to the then patron Guido Berlucchi. It took years before the feat of replicating the elegant French bubbles in Italy succeeded. And it is important to note that, until then, only still wines had been produced in Franciacorta.
Berlucchi '61 Franciacorta Brut is a classic apéritif wine, fresh, rich and elegant. On the nose, it captivates with its rich notes of white fruits and citrus fruits, while on the palate it surprises with its smoothness and pleasant acidity.
It is also a perfect sparkling wine to accompany typical Franciacorta dishes, such as casoncelli and lake fish. It is also excellent with pasta, risotto, white meats and cheeses.
Description of Berlucchi '61 Franciacorta Brut
Berlucchi '61 Franciacorta Brut (Chardonnay and Pinot Nero)
- Appearance: Straw yellow with greenish highlights. Soft mousse.
- Aroma: Crisp, rich and elegant, fairly lengthy, with apple and pear fruit and a pleasing citrus hint in the finish.
- Mouth: Displays exceptional freshness and zesty acidity with a velvet texture and fine balance, concluding with appealing notes of citrus.
GRAPES: Chardonnay (90%) and Pinot Noir (10%).
WINERY: Guido Berlucchi
VINIFICATION: Gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats. Assemblage of the cuvée in the spring following harvest. Second fermentation in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2 months after disgorgement.
FOOD PAIRINGS: Perfect as an apéritif and throughout the meal, pairing beautifully with typical recipes of the Franciacorta area, such as casoncelli (ravioli) and fresh-water fish (perch and char). It brings out the best qualities of dishes based on rice, pasta, white meats, fresh and medium-aged cheeses.
How to serve