Berlucchi - '61 Brut Franciacorta

'61 from Berlucchi is made from Chardonnay (90%) and Pinot Nero (10%) and comes from the best exposed vineyards in Franciacorta's 19 different municipalities. The grapes are harvested the second part of August. They are then pressed softly and progressively and the must is fermented in steel tanks. In springtime the following year, the wine is bottled and the second fermentation starts. The wine is stored with the yeast residues for 24 months and then another 2 months after the degorging.

Price (16,67 € Bottle)

100,00 €

Wine description

  • Country : Italy
  • Region : Lombardy
  • Grape variety : Chardonnay, Pinot noir
  • Classification : AOP Franciacorta
  • Color : Sparkling
  • Alcohol degree : 12 %
  • Storage potential : A couple of years
  • Volume : 75 cl

Presentation of the vineyard

It all began in 1955 when Guido Berlucchi was looking for a consultant who could improve his Pinot del Castello. Guido meets the young oenologist Franco Ziliani asking the question "What if we made a sparkling wine in the French way?". This was the start of what would completely change the fate of Franciacorta. Ziliani's dream had been to produce a sparkling wine of the classic method in his home environment of Franciacorta. After some less fortunate years, 3,000 bottles of Pinot di Franciacorta were sealed in 1961. The wine was corked up the following year and proved to be excellent. Franciacorta, perhaps the Italian, most champagne-like wine, was born!

Sommelier's advice

A straw-yellow color with green hues. A soft foam, with good endurance and a thin and continuous string in the glass. The nose is fresh and elegant, quite long-lived with aromas of white fruits and citrus. The palate is fresh with pleasant acidity. It is soft and balanced, with a nice citrus feel in the final. To serve for an aperitif or for a whole meal. Preferably with typical Franciacorta dishes such as casoncelli (stuffed ravioli) or inland fish such as perch or pike. Suitable also for risotto and for semi-stored cheeses.

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