Guido Berlucchi '61 Saten' Franciacorta Brut NV is an elegant and multifaceted wine with aromas of peach, apricot, and tropical fruit that give way to candied citrus notes. Its balanced structure provides a robust body with a tangy acidity for a unique taste. Enjoy this fine Brut as an aperitif or with light risottos and fish dishes. Pairs well with Sauris, Parma and San Daniele prosciutto and medium-matured cheeses.

Critic Review

JancisRobinson.com: 17+Pts

"Quite intense straw yellow. Ripe an a little rich on the nose, but with plenty of freshness. Hints of breadcrumbs and sweet quince and  lemon. Fresh, ripe lemon and quince fruit on the palate. Loads of concentration and depth and great balance too. Definitely hedonistic."
Walter Speller

About the Producer

The Berlucchi family winery was founded in 1955 by Guido Berlucchi, Franco Ziliani and Giorgio Lanciani. Together, they transformed Franciacorta into one of Italy’s most prestigious regions for the production of sparkling wine. Franciacorta’s renaissance began with Guido Berlucchi’s creation of the very first Classic Method wine in 1961. With a pioneering spirit, Berlucchi introduced and promoted expertise that had not existed in Franciacorta until that point, inspiring many other passionate, forward-thinking producers to follow suit. Together, they transformed this region into the crown jewel of Italian winemaking. From their estate in Borgonato, Guido Berlucchi follows a philosophy of high-quality viticulture that is environmentally sustainable. In 1962 they introduced ‘Max Rosé’, Italy’s very first Classic Method Rosé. After nearly 60 successful years at the helm of the company, Franco Ziliani passed his expertise onto the next generation, his children Cristina, Arturo and Paolo. In 2022, Guido Berlucchi was awarded the prestigious ‘Winery of the Year’ by Gambero Rosso.

Vineyard and Winery

The grapes come from the best vineyards of the Franciacorta DOCG, in Lombardy, where the topography follows an amphitheatre shape formed by ancient glacial activity. The Morainic soils were formed during the last Ice Age; gravely, stony soils are well drained and rich in minerals. The vineyards are greatly influenced by the cold winds coming from the Alps, however the continental climate is mitigated by the effects of Lake d’Iseo. The vines are Guyot and spurred cordon trained. For over 20 years Guido Berlucchi has been at the forefront of innovation and sustainability projects, such as vigour mapping – the use of satellite images and multispectral cameras that capture plants’ photosynthetic activity and consequently their state of health in real time, which allows for bespoke cultivation; soil zoning and increasing biodiversity in viticulture. In 2016, the three-year conversion to organic viticulture was completed, they had been using low-impact products since 2000, favouring those that safeguard useful insects and keep water volumes to a minimum. The grapes are hand-harvested.

The grapes were gently pressed and the musts underwent cold static clarification. Fermentation took place with selected yeasts, controlled at 16°C. Once the first fermentation was complete, the wine was racked to remove the coarse lees. The wine did not go through malolactic conversion, retaining a crisp style. The base wines was refined on the fine lees for around six months with variable frequency bâtonnage, before the final blend which included 10% reserve wines aged in French oak barriques and tonneaux. The secondary fermentation to obtain the sparkling wine, took place in bottle; it was refined on the lees for 24 months, followed by a further two after disgorgement.