The grapes that yield Berlucchi ‘61 Nature are grown in the central, and therefore most protected, nuclei of the Berlucchi estate vineyards, in the communes of Corte Franca and Provaglio d’Iseo. Rovere and San Carlo, planted to Chardonnay, and Ragnoli, to Pinot Noir, average over 20 years old, and are therefore perfectly mature and well-suited for producing a Franciacorta with significant cellarability. The vineyards, planted at a very high density of 10,000 vines per hectare and trained to permanent spurred cordon and to Guyot, are managed in strict accord with organic and sustainable principles, in full respect, therefore, for their local environment. Soils are also crucial components. The delicate deposits that comprise the soils of San Carlo and Rovere ensure excellent acidities and crispness in the base wines, while Ragnoli, in fluvial-glacial complexes, provides good overall balance. The dense vineyard layouts contribute to heightening varietal characteristics in the grapes, both in terms of phenolic and physical ripeness. In the first case, ripe phenolics and aromatic precursors translate into rich, complex aromatics and firm structure. With regard to physical ripeness, the grapes yield organoleptic qualities in the grapes desired in a Franciacorta base wine, and the firm acidity and low pH are fundamental for significant evolution over time.

The 2018 growing season began in line with historical averages, with bud break occurring in early April. Favorable weather supported steady vegetative development, leading to flowering in mid-May. May, June, and July recorded significantly higher rainfall than in recent years (around 150 mm/month), with frequent intense and sudden weather events. From the last week of July, weather conditions stabilized and warm temperatures (average 27°C) supported perfect phenolic and technological ripening of the grapes.

The grapes were all picked by hand into 18kg crates as soon as they reached optimal ripeness, in the second third of August 2018. They were brought rapidly to the wine cellar and the whole clusters were fed into specialized incline-plane presses designed for slow, gentle, gradual pressing of the clusters and for immediate separation of the juice. Gentle, gradual pressing of the clusters, with quality-fractioning of the musts, then fermentation in stainless steel, and maturation of the best vineyard parcels in oak barrels, where they mature 6 months sur lie. Franciacorta ‘61 Nature is produced exclusively from the very first pressings, the free-run must, equivalent in this vintage to 30 litres of must for every 100 kilos of grapes. The musts were rapidly chilled to 10°C and transferred to small tanks, where they rested overnight to gravity settle to achieve perfect clarity and purity. Fermentation took place in stainless-steel tanks, temperature-controlled to preserve grape aromas released during this step. The wine was then transferred for maturation, still containing the fine lees, since “sur lie contact” gives the wine improved structure and complexity. Some of the finest lots of the base wine were put into once - and twice - used oak barrels and larger tonneaux for maturation, since the oak expands its organoleptic properties. Following more than five years’ maturation sur lie and a minimum of six months’ bottle-ageing after disgorging, the ’61 Nature is ready for tasting. Assemblage of the cuvée in the spring following harvest with 100% wines from 2018 vintage, followed by in-bottle fermentation, then a minimum of 5 years’ maturation sur lie, with further 6 months’ bottle ageing after disgorgement.

Upon tasting, the 2018 vintage of ’61 Nature reveals itself as the purest expression of its terroir: it combines the elegance and fleshiness of Chardonnay with the minerality of Pinot Noir. Additionally, as it is offered sans maquillage - without the addition of dosage syrup - it also conveys its most authentic and essential soul. The wine’s aromatic component is expressive and complex; its verticality and persistence on the palate make this a Vintage of astonishing “dynamic balance.” Intense straw yellow shot through with antique gold. Generous, creamy mousse; delicate, supple bead; and long-lingering, pale crown of bubbles. Fine and elegant, characterized by an opening on floral notes followed by mild citrus scents, and hints of candied fruit. Characterized by great balance; great structure, calibrated acidity and lingering savoriness at the end come together dynamically and give great personality. It will heighten elaborate first courses and filled fresh pasta, poached fish, meat-based dishes, and most, even aged cheeses.