FRANCIACORTABERLUCCHI’61ROSÉ–MAGNUM1.5LT

<p>FRANCIACORTA BERLUCCHI ’61 ROSÉ – MAGNUM 1.5LT</p><p>Elegant, refined</p><p>Rosé for those who ask for something more from rosé. Excellent as an aperitif, it can pleasantly accompany cured meats and tasty first courses and cheeses, even mature ones. It enhances its structure when paired with shellfish.</p><p>ASSEMBLY 60% PINOT NOIR 40% CHARDONNAY AGING 24 MONTHS DOSAGE 8 g/l BRUTAL</p><p>GRAPESPinot Noir (60%) and Chardonnay (40%), coming from the most suitable vineyards of the 19 municipalities of Franciacorta.</p><p>SURRENDER9,000 kg of grapes per hectare, with a must yield of 55%, equivalent to 6,600 bottles per hectare.</p><p>WINEMAKINGSoft and progressive pressing of the bunches with fractionation of the musts; alcoholic fermentation in steel vats.Maceration of the Pinot Noir for a few hours in contact with the skins (pink maceration) gives color and aromas typical of the variety.</p><p>MATURATIONPreparation 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>DOSAGEBrut.</p><p>FORMATSBottle 750 ml, magnum 1.5 l, Jeroboam 3 l.</p><p>ORGANOLEPTIC CHARACTERISTICS: VISUAL APPEARANCESoft, soft foam, with good persistence of a faint crown; subtle and continuous perlage.</p><p>ORGANOLEPTIC CHARACTERISTICS: COLORIntense pink, which can vary slightly with each harvest due to the different degree of phenolic maturation of the Pinot Noir.</p><p>ORGANOLEPTIC CHARACTERISTICS: FRAGRANCEElegant notes of berries and ripe fruit, well blended with delicate aromas of yeasts and bread crust. Pleasant vinosity, due to the brief maceration of the Pinot Noir on the skins during the vinification phase.</p><p>ORGANOLEPTIC CHARACTERISTICS: TASTEOn the palate it is fine, elegant, lively and full-bodied; the medium-high dosage of sugars balances the marked acidity.</p><p>COMBINATIONSExcellent as an aperitif, it can pleasantly accompany cured meats and tasty first courses and cheeses, even mature ones; enhances its structure combined with shellfish.</p><p>SERVICE TEMPERATURE6 – 8 °C. </p>