Berlucchi is one of the most influential producers in Franciacorta, the premier sparkling‑wine region of Lombardy. The estate’s modern story began in 1961, when winemaker Franco Ziliani partnered with landowner Guido Berlucchi to craft Italy’s first traditional‑method sparkling wine inspired by Champagne. Their success effectively launched the Franciacorta category, transforming the region from still‑wine production into Italy’s benchmark for elegant, bottle‑fermented sparkling wines.
Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine.
Straw-yellow with greenish highlights. Crisp, rich and elegant, fairly lengthy, with apple and pear fruit and a pleasing citrus hint in the finish. Displays exceptional freshness and zesty acidity with a velvet texture and fine balance, concluding with appealing notes of citrus.
Blend: 85% Chardonnay, 15% Pinot Nero
92 James Suckling Clean and simple, this has a tight nose of green apples and lime flowers. Large yet soft bubbles, refreshing acidity and lean body with a fruity finish.
92 Vinous The NV Franciacorta Extra Brut '61 is lifted and airy, with a cascade of chamomile and mint complementing white peaches. It's loaded with zesty tension as a saline-infused wave of soft bubbles ushers in gobs of sour citrus and melon tones. Fresh to the very end, this leaves the mouthwatering with a saline sensation that adds a truly gastronomic quality.
91 Decanter Lovely white blossom, lemon zest and blanched almond aromatics. Gentle mousse with a pleasant touch of bitter almond on the long, lemony finish.
90 Wine Enthusiast This fresh, creamy Chardonnay-based sparkler is making waves thanks to its crisp acidity and full-bodied mouthfeel. The balance is spot-on, with delicate aromas of apricot, baked bread and sweet citrus that are backed by smooth and persistent perlage.
90 Wine Spectator The creamy mousse cushions firm acidity in this elegant sparkler, carrying notes of poached quince, guava, ground ginger and elderflower, plus a touch of briny oyster shell.
