||40% Chardonnay, 60% Pinot Nero
||Grapes from the most suitable vineyards in the 19 municipalities of Franciacorta.
||From the second 10 days of August to the first of September.
||Soft and progressive pressing of the bunches with splitting of the must; alcoholic fermentation in steel vats. Maceration of the Pinot Noir in contact with the skins for a few hours (pink maceration) gives colour and aromas typical of the variety.
||Preparation of the cuvée in the Spring following the harvest. Second fermentation in the bottle and subsequent ageing in contact with its own yeasts for at least 24 months, followed by a further 2 months after disgorging.
||Excellent as an aperitif, it is a pleasant accompaniment to cured meats and savoury first courses and cheeses, including mature ones. Its structure is enhanced when paired with shellfish.
||价格 Berlucchi '61 Franciacorta Rosé HK$ 210.00