'61 Nature Rose
Berlucchi’s excellence is born of curiosity and deep friendship. In 1955, Guido Berlucchi, a successful landowner in the Franciacorta region, approached the young enologist and consultant, Franco Ziliani, to improve his still wines. Then, Ziliani came to Berlucchi with the question: what if we were to make a sparkling wine as the French do? Berlucchi, who was eager to first improve the viability of his Pinot del Castello, 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.
Non-dossage Rose made in the classic (champagne) method. All that said, this is as beautiful a rose sparkling wine as you'll find. Lifted aromatics thanks to incredible Pinot Nero and bone dry (non-dossage) so it's all about what "nature" offers.
The harvest period is the middle ten days of August. Average yield of 9000kg of grapes per hectare with a must yield of 40% (equivalent to 4800 bottles per hectare). The vines have a density of 10,000 vines per hectare.
Vinification is a gentle, gradual pressing of clusters and fractioning of the must to be used for Pinot Nero maceration off the skins. There is a cold maceration for about 24 hours, followed by soft pressing of the Pinot Nero for rose maceration. Alcoholic fermentation of must occurs in steel vats and then matures for 6 months. A small amount of the Pinot Nero undergoes secondary maceration on the skins for about 7 days.
Assemblage of the cuvée is made in the spring following harvest, using only wines of that vintage. Bottle fermentation and maturation sur lie for a minimum of 5 years, followed by 6 months resting after disgorgement.