Chardonnay (75%) and Pinot Nero (25%), from the best Berlucchi estate vineyards, many planted at high density.
Final third of August and first third of September.
9,500 kg of grapes per hectare with 40% must yield, equivalent to 5,060 bottles per hectare.
Gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel tanks and oak barrels where malolactic fermentation also takes place and where the wine matures sur lie for 6 months.
assemblage of the cuvée in the spring following harvest, exclusively with wine from that vintage. Second fermentation in the bottles and maturation sur lie for a minimum of 36 months followed by an additional 3 months after disgorgement.
standard bottle 750 ml, Magnum 1.5 l, Jeroboam 3 l.
abundant, soft mousse with fine, lingering bead.
straw-yellow with antique-gold highlights.
intense, lingering and complex, with notes of ripe apricot and peach blending into impressions of Chantilly crème.
elegant structure, with exceptional balance between its rounded, mature weight and crisp, tangy acidity.
enjoy this wine with all courses of the meal, as it enhances the flavour of starters, first courses based on pasta and rice, light white meats, fish and even ripe cheeses.
Alcohol 12.5% Vol, residual sugar 6.0g/l,
total acidity 6.5g/l, pH 3.24.
FIRST VINTAGE PRODUCED