Berlucchi’s excellence is born of curiosity and deep friendship. In 1955, the young oenologist Franco Ziliani approached Guido Berlucchi, a successful landowner in the Franciacorta region, with the question: what if we were to make a sparkling wine as the French do? Berlucchi, who was eager to improve the viability of his Pinot del Castello vineyards and had always wanted to explore the possibilities of sparkling wine in the region, offered his property and support to this pioneering experiment. After a number of unsatisfactory vintages, the two men’s partnership produced the first shining vintage of their classic method sparkling wine, the 1961 “Pinot di Franciacorta.” In 1967, Franciacorta became a recognized designation of origin for Italian wine, with Berlucchi leading the way. Unencumbered by generations of expectation and tradition, Berlucchi succeeded at crafting an elevated sparkling wine, tailored to Italian standards of excellence. They will undoubtedly continue to brighten the pallets and parties of bubbly lovers well beyond the region of Franciacorta.
Drop the champagne, pick up the '61 Brut. Save yourself the trouble of figuring out what Cava is worth $20 and pay up for a world class sparkling wine from a region created by this cuvee (Franciacorta was started by this winery in 1961).
The harvest period is from the middle ten days of August to the first ten days of September. Average yield of 9000kg of grapes per hectare with 55% must yield (equivalent to 6600 bottles per hectare).
Vinification is a gentle, gradual pressing of clusters with fractioning of the must. Alcoholic fermentation takes place in steel vats. The cuvee is assembled in the spring following harvest and undergoes a second fermentation in the bottles with a minimum maturation of 24 months followed by an additional 2 months after disgorgement.
There is a minimum maturation of 24 months on the lees followed by an additional 2 months after disgorgement.