BERLUCCHI ’61 NATURE ROSÉ
A celebration of the first Metodo Classico Franciacorta Rosé, which was naturally a Berlucchi. Made with 100% Pinot Noir, it is our vintage rosé with zero dosage. Excellent throughout a meal, it goes well with full-flavoured cold cuts as an aperitif, meat-based first courses, flavourful meats and cheeses, including mature ones.
GRAPES
Pinot Noir (100%), grown in the Ragnoli, Quindici- piò, and Gaspa estate vineyards, all planted to a high density of 10,000 vines/hectare.
YIELD
6,000 kg of grapes/hectare, with 33% yield in must, equivalent to 2640 bottles/hectare.
VINIFICATION
For the Pinot Noir given a white-wine fermentation, the clusters receive a gradual, gentle pres- sing, yielding multi-quality fractions of must. The Pinot Noir fermented as a rosé receives a cold pre-maceration for about 24 hours and then a gentle pressing. The musts ferment in stainless steel, then mature 6 months sur lie. A small amount of Pinot Noir is vinified as a red wine, macerating some 7 days after fermentation.
MATURATION
The cuvée is assembled, in the spring following the harvest, with base wines 100% of the same growing year. The wine re-ferments and matures sur lie in the bottle for a minimum of 5 years, followed by a further 6 months after disgorging.
STYLE
Zero dosage.
SIZES AVAILABLE
Standard bottle 750 ml.
SENSORY CHARACTERISTICS: APPEARANCE
Generous, creamy mousse with a delicate, supple bead and a long-lingering, delicate crown.
SENSORY CHARACTERISTICS: COLOUR
Shimmering, camelia-pink, with coral highlights.
SENSORY CHARACTERISTICS: BOUQUET
Very complex, rich nose, showing fragrant wild berryfruit, lifted by hints of pomegranate and tart redcurrant, all enlivened by spicy notes of pink pepper and black tea leaves.
SENSORY CHARACTERISTICS: PALATE
The elegantly-structured palate is animated by a vibrant acidity, while the graceful suite of tannins of the macerated Pinot Noir masterfully support an impressively full body.
PAIRINGS
This vintage-dated Millesimato is perfect for all the dishes of a meal: with full-flavoured charcuterie, succulent meat-based first courses, and even aged cheeses.
SERVING TEMPERATURE
10-12 °C.