The sweetest of surprises awaits wines-lovers who visit Berlucchi’s winecellar
The sweetest of surprises awaits wines-lovers who visit Berlucchi’s winecellar in Borgonato during the month of December.
At the conclusion of the guided tour of the historic underground cellars where the very first Franciacorta was produced, in 1961, and following the tasting of a Brut and Pas Dosé paired with locally-grown specialty foods, guests will be able to savour a true masterpiece of the pastry-maker’s art.
Such is the Panettone Bresciano crafted by Maestro Iginio Massari, a culinary work of art distinctive for its delicious fragrances of vanilla, citrus, and butter. Cut into it, and one is immediately transported by the intense aromas of the Bari almonds that grace its crust, the velvety lightness that is the fruit of 52 hours of slow yeast fermentation, and the crisp sweetness of candied orange zest, Australian raisins, and Calabrian citron.
Massari’s panettone (its much sought-after status revealed by long lines of customers outside his pasticceria in Via Veneto in Brescia) will find its worthy partner in Berlucchi’s Demi Sec Franciacorta: its smooth texture finds its optimal complement in the lively bubbles and crisp acidity of the Demi Sec, while the judicious sweetness of both wine and panettone is a marriage of perfection. Likewise their respective bouquets, with the Demi Sec offering an ever-changing kaleidoscope of yellow apple, tropical fruit, and citrus
Truly a multi-sensory adventure that will make a tour absolutely unforgettable!