Behind every bottle of Berlucchi, there is an orchestra conductor. He is the expert oenologist who blends different wines to create the desired result, the so-called cuvée, or the definitive mix that will feature in celebrations in Italy and around the world.
To create the cuvée, it is essential to know how to listen to the most subtle nuances of numerous batches of wine from different varieties and vineyards, which have been separated during the harvest.
It is a delicate phase that requires many tasting sessions: over 150 sparkling wine bases are assembled to become our future Franciacortas.
After the addition of yeast and sugar, the cuvée is bottled and finally stoppered. The yeasts feed on the sugar and produce carbon dioxide: this is how our beloved “bubbles” are created.Discover
Describing the Berlucchi vineyards as wonderful and poetic does not do them justice. To paint a true picture of this unique place, we also need to include research and innovation.
Harvesting is done strictly by hand, using small cases to transport the bunches of grapes. This ensures our precious treasure arrives intact for pressing.
Delicacy is the key word that describes the separation process by which we obtain the raw material from which everything else follows: the must.
The must is transformed into wine in a temperature-controlled environment using a reduced amount of sulphites: less than 50% of the quantity permitted by organic regulations.
This is a delicate procedure that can only be performed by expert oenologists. It’s all about creating the desired result by blending wines from different fermentations.
After the addition of yeast and sugar, the cuvée is bottled and finally stoppered. The yeasts feed on the sugar and produce carbon dioxide: this is how our beloved “bubbles” are created.
When the yeasts have consumed all the sugars, the bottles begin ageing in the historic cellar. Here they rest for a minimum of eighteen months up to a maximum of ten years.
At the end of the ageing period, each bottle is turned upside down and rotated with a well-defined rhythm so that the yeast residues slide towards the entrance of the neck, in contact with the cap.
The inverted bottles go through a process that freezes the necks only. The residues thus remain attached to the cap. Then the bottle is uncorked, and the frozen residue expelled. The small loss of wine is then replaced with Franciacorta selected by the oenologist.
Finally the permanent cork is inserted and the labels affixed. But it doesn’t end there, because now the bottle is left to rest again for a period of three months to a year.