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Berlucchi Cuvee 61 Brut Rose

Rosé Sparkling Wine from Veneto, Italy
  • WE91
  • TP90
11.5% ABV
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11.5% ABV

Winemaker Notes

Cuvee 61's crisp, fresh feel makes it the ideal aperitif wine; designed for easy going, friendly enjoyment. Pale pink color in appearance. Complex, fragrant, and lively aroma on the nose with emphatic notes of wild red berry fruit and ripe stone fruit with heady, warm impressions due to the presence of Pinot Noir in the liqueur d'expedition. Full-bodied, velvet-smooth with appealing finish.

Critical Acclaim

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WE 91
Wine Enthusiast
A delicate pink color sets the stage for feminine aromas of pink rose, yeasty baked bread, small berries, savory forest and pine nut nuances. A fresh citrus note brings life to the finish and helps to enhance the wine's sharp and lively perlage.
TP 90
Tasting Panel
Pale pink; crisp, citrus nose; juicy and tangy with lively acidity and snappy style; good depth, balanced and finesse.
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Berlucchi

Berlucchi

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Berlucchi, Veneto, Italy
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As the #1 Metodo Classico sparkling wine producer in Italy, Berlucchi is unique in that it produces its wines in the classic Champagne method modeled after the famous méthode Champenoise. The primary philosophy guiding this winery was laid out by founder Franco Ziliani: produce wines of quality, at affordable prices.

Berlucchi has become synonymous with classic method sparkling wine, the bottle for that occasion and everyday enjoyment alike, for both festive toasts and through a meal.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

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