Cuvee Imperiale Vintage

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.

Tasting Notes

COLOR: straw-yellow with antique-gold highlights. BOUQUET: intense, lingering and complex, with notes of ripe apricot and peach blending into impressions of Chantilly cream. PALATE: elegant structure, with exceptional balance between its rounded, mature weight and crisp, tangy acidity.


The harvest period occurs between the end of august and the beginning of September. Average yields for this vineyards are 9000kg of grapes per hectare with 40% must yield (equivalent to 4800 bottles per hectare).


Vinification is a gentle, gradual pressing of clusters with fractioning of the must. Alcoholic fermentation takes place in steel tanks and then oak barrels where malolactic fermentation also takes place. The wines mature in these barrels for 6 months. Assemblage of the cuvee is done in the spring following harvest exclusively with the wine from that vintage.


A second fermentation takes place in the bottles and the wine matures for a minimum of 36 months sur lie with an additional 3 months after disgorgement.


DOCG Franciacorta





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