1 BOTTLE X 75cl

Complex, essential
It is the celebration of the first Franciacorta rosé Classic Method, which was indeed a Berlucchi. 100% Pinot Noir, it is our zero-dosage vintage rosé. Excellent throughout the meal, it enhances aperitifs based on cured meats with a strong flavour, first courses, tasty meats and cheeses, including mature ones.

GRAPES
Pinot Noir (100%), coming from the Ragnoli, Diecicipiò and Gaspa estate vineyards; all with high planting density (10,000 vines/hectare).

SURRENDER
8,000 kg of grapes per hectare, with an average must yield of 33% equivalent to 3,200 bottles per hectare.

WINEMAKING
Soft and progressive pressing of the bunches with fractionation of the musts for the Pinot Noir vinified as white, cold pre-maceration for approximately 24 hours and subsequent soft pressing for the Pinot Noir vinified as rosé. Alcoholic fermentation of the musts in steel vats and aging for 6 months in contact with the yeasts.
A small portion of Pinot Noir is vinified in red with fermentative maceration for approximately 7 days.

MATURATION
Preparation of the cuvée in the spring following the harvest, exclusively with 100% wines of the vintage. Second fermentation in the bottle and subsequent aging on the yeasts for at least 5 years, followed by another 6 months after disgorgement.

DOSAGE
Zero Dosage.

FORMATS
750 ml bottle.

ORGANOLEPTIC CHARACTERISTICS: VISUAL APPEARANCE
Abundant and creamy foam, with good persistence of a faint crown; subtle and sinuous perlage.

ORGANOLEPTIC CHARACTERISTICS: COLOR
Bright camellia pink with coral reflections.

ORGANOLEPTIC CHARACTERISTICS: FRAGRANCE
Extremely complex and fragrant olfactory component, characterized by notes of fresh berries with touches of pomegranate and acidic tips of currant and mandarin, embellished with spicy hints of pink pepper and black tea.

ORGANOLEPTIC CHARACTERISTICS: TASTE
On the palate the wine is characterized by great elegance and vibrant acidity, with a notable body supported by the graceful tannic texture of the macerated Pinot Noir.

COMBINATIONS
It is a Millesimato recommended throughout the meal; it can enhance aperitifs based on cured meats with a strong flavour, first courses from the land, tasty meats and cheeses, even mature ones.

SERVICE TEMPERATURE
10-12 °C.