FRANCIACORTABERLUCCHI’61BRUT

<p>FRANCIACORTA BERLUCCHI ’61 BRUT</p><p>Elegant, refined</p><p>For those looking for a great classic, here is a wine recommended both as an aperitif and throughout the meal. He knows how to enhance, without ever overpowering them, the flavors of dishes, whether they are based on rice and pasta rather than white meats or fresh and medium-aged cheeses. It goes excellently with some typical dishes of Franciacorta, from casoncelli (stuffed ravioli) to lake fish (perch and char). </p><h2>GRAPES</h2><p>Chardonnay (90%) and Pinot Noir (10%), coming from the most suitable vineyards of the 19 municipalities of Franciacorta.</p><p><h2>SURRENDER</h2><p>9,000 kg of grapes per hectare, with a must yield of 55%, equivalent to 6,600 bottles per hectare.</p></p><h2>WINEMAKING</h2><p>Soft and progressive pressing of the bunches with fractionation of the musts; alcoholic fermentation in steel vats.</p><p><h2>MATURATION</h2><p>Preparation of the cuvée in the spring following the harvest. Second fermentation in the bottle and subsequent refinement in contact with its own yeasts for at least 24 months, followed by another 2 months after disgorgement.</p></p><h2>DOSAGE</h2><p>Brut.</p><p><h2>FORMATS</h2><p>Bottle 750 ml, demi 375 ml, magnum 1.5 l, Jeroboam 3 l, Mathusalem 6 l, Balthazar 12 l, Nabuchodonosor 15 l.</p></p><h2>ORGANOLEPTIC CHARACTERISTICS: VISUAL APPEARANCE</h2><p>Soft foam, with good persistence of a faint crown; subtle and continuous perlage.</p><p><h2>ORGANOLEPTIC CHARACTERISTICS: COLOR</h2><p>Straw yellow with greenish reflections.</p></p><h2>ORGANOLEPTIC CHARACTERISTICS: FRAGRANCE</h2><p>Fresh, rich, elegant, discreetly persistent, with notes of white pulp fruits and citrus scents.</p><p><h2>ORGANOLEPTIC CHARACTERISTICS: TASTE</h2><p>The taste reveals notable freshness and pleasant acidity; it is soft and balanced, with a pleasant citrus sensation in the finish.</p></p><h2>COMBINATIONS</h2><p>It is a wine recommended as an aperitif throughout a meal and goes excellently with some typical dishes of Franciacorta, from casoncelli (stuffed ravioli) to lake fish (perch and char). He knows how to enhance, without ever overpowering them, the flavors of dishes, whether they are based on rice and pasta rather than white meats or fresh and medium-aged cheeses.</p><p><h2>SERVICE TEMPERATURE</h2><p>6 – 8 °C.</p>