Berlucchi
Cuvee Imperiale Max 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 palates and parties of bubbly lovers well beyond the region of Franciacorta.
Awarded Gambero Rosso Winery of the Year 2022.
Tasting Notes
COLOR: pale pink, varying slightly according to the vintage, due to the ripeness levels of the phenolic compounds in the Pinot Nero. BOUQUET: complex, fragrant and lively, with emphatic notes of wild red berries and ripe stone fruit, with heady, warm impressions due to the presence of Pinot Nero in the liqueur d’expédition. PALATE: full-volumed, velvet-smooth, with appealing body.
Cultivation
The harvest period occurs between mid-August and early September. Average yields for these vineyards of 9500kg of grapes per hectare with 60% must yield (equivalent to 7600 bottles per hectare).
Vinification
Vinification is a gentle, gradual pressing of clusters with fractioning of the must. Alcoholic fermentation occurs in steel vats. The Pinot Nero undergoes a few hour maceration on the skins (rose maceration) to emphasize the aromas and hue of the grape variety. Assemblage of the cuvee happens in the spring following harvest with 10% of the juice coming from reserve wines of previous vintages.
Aging
A second fermentation takes place in the bottles and matures for a minimum of 24 months on the lees followed by an additional 2 months after disgorgement.
APPELLATION
DOCG Franciacorta
VARIETAL
60% Chardonnay, 40% Pinot Nero
ABV
12.5%
PHILOSOPHY
Organic