We combine rituals handed down from generation to generation with the application of the latest technology.
No synthetic fertilisers. To enrich the soil with nutrients we still use manure, compost and pruning residues, just like our grandparents did. And to promote biodiversity and soil richness, we plant vineyard-friendly plants, which improve the microclimate and promote healthier growth.
A network of weather stations monitors environmental conditions in real time, while satellite images provide information about the well-being of the various areas of the vineyard. The result is a map that allows us to accurately measure the resources required for the plants’ development. A solution for the entire ecosystem.
Harvesting is done strictly by hand, using small cases to transport the bunches of grapes. This ensures our precious treasure arrives intact for pressing.
DiscoverThere are certain plants that, when they grow close to the vine, improve its quality. Mustard is one of them: thanks to its deep roots, it keeps the soil soft and at the same time absorbs insoluble phosphorus. When cut, its foliage becomes a very rich compost with which to fertilise the soil.
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.