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A sparkler for every course?
Gourmets throughout the world consider enjoying a sparkling wine throughout the meal a refined pleasure, wonderful for sharing with one’s best friends. |
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Pairing your wine
Wine is the ideal complement to food, and, when enjoyed in moderation, one of life’s most appealing pleasures. We treasure its ability to heighten our happiest moments, the occasions we share with our dearest friends and family members. |
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The Franciacorta white wines
Four still white wines complement Berlucchi's sparkling wines:
Two Terre di Franciacorta DOC Curtefranca, the Bianco Imperiale, and our Gavi DOCG La Bollina.
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Cellarius Rosé |
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Technical data
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| Wine Type |
VSQ (Quality sparkling wine).
Brut Rosé, produced according to the classic method, by judiciously complementing the finesse of Chardonnay with the structure characteristic of Pinot Noir.
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| Growing area |
A cuvée from a rigorous selection of grapes sourced from select DOC vineyards in exceptional areas of Franciacorta (near Brescia), Trentino (Berlucchi Press House at Lavis, near Trento), and the Oltrepò Pavese (Berlucchi Press House at Casteggio, near Pavia). |
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| Grapes |
The components of the cuvée will vary slightly from year to year; on average, the blend is composed of 45% Chardonnay and 55% Pinot Noir. Vinification includes a brief maceration on the skins. |
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| Grape yield |
Varies according to vineyard source, between 80 to 100 q. of grapes/hectare. |
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| Vinication |
The clusters are handpicked into 18-kg., shallow boxes in order to ensure that the grapes arrive in absolutely perfect condition at the Press House. The clusters are loaded into specialised presses and undergo a light, very slow pressing in order to extract free-run juice, the finest part of the grape content. These presses also make possible a precise fractioning, or quality-level selection, of the must through all the phases of operation. The alcoholic fermentation, carried out with cultured Saccharomices Bayanus yeasts, specifically selected to maximise the aromatic compounds from the grapes, takes place in temperature-controlled stainless steel tanks. |
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| Year |
The label bears the harvest year of the grapes that have been blended to create the base wine for the sparkling wine cuvée. |
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| Maturation |
Tirage, or second fermentation in the bottle, takes place in the spring after harvest, followed by at least 30 months’ ageing sur lie; after disgorging, the wine is given two further months’ bottle-ageing before release. |
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| Sweetness level |
Brut |
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| Sizes available |
Bottles of 750 ml. |
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Sensory characteristics
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| Appearance |
Soft, velvety mousse, that forms a leisurely bead of pinpoint bubbles and a lingering crown. |
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| Colour |
Pale salmon-pink, which varies according to the vintage, due to the different ripeness levels of the phenolic compounds in the Pinot Noir. |
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| Bouquet |
Elegant notes of wild berry-fruit and other ripe fruits, well melded with subtle nuances of yeast and crusty bread. Heady, warm quality from the brief maceration of Pinot Noir on the skins during vinification. |
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| Palate |
Refined and elegant, exhibiting exceptional acidity and body; overall, a judiciously balanced roundedness. |
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| Serving suggestions |
Recommended for enjoyment throughout a meal. Will complement charcuterie, full-flavoured first courses, meats, and even fully aged cheeses; can be at its best when paired with shellfish. Women’s favourite aperitif wine. |
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| Serving temperature |
8°C |
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| Some key analytical levels |
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| Alcohol |
12,5 % vol |
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| Residual sugar |
7 g/l |
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| Total acidity |
7,5 g/l |
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| Total dry extract |
20 g/l |
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| PH |
3,10 |
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| Pressure |
6 bars |
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