| Origin |
Grapes from the Ragnoli, Quindicipiò and Gaspa estate vineyards |
| Harvest |
Last 10 days of September. |
| Vinification |
The whole clusters are pressed gently and slowly, yielding various fractions of must. Some Pinot Noir is given a white-wine fermentation, other lots undergo the rosé process, with a pre-cryomaceration for approx. 24 hours, followed by a gentle pressing. Fermentation is in steel, then the wine matures sur lie for 6 months. A small amount of Pinot Noir is fermented as a red and then macerates 7 days. |
| Ageing |
In the Spring following the harvest, the cuvée is assembled, with 100% of the wine of that harvest. The final blend re-ferments in the final bottle and matures sur lie a minimum of 5 years, followed by a further 6 months’ bottle ageing after disgorging. |
| Pairing |
This vintage-dated Millesimato is perfect throughout a meal, but it partners deliciously with flavour-rich, pork-based aperitifs, hearty meats in general, and aged cheeses. |
| On offer |
Price Berlucchi '61 Franciacorta Rosé Nature 2016 € 43.60
ex VAT
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