«What if we made a sparkling wine the French way?»: This is the question that changed the history of wine in Italy. A great intuition, thanks to Franco Ziliani, patron of the Guido Berlucchi and for everyone, first of all, the father of Franciacorta. Because it is thanks to Franco Ziliani if Italy boasts these famous bubbles, and it is thanks to him if Franciacorta has become one of the most suitable territories in the world for the classic method. It was the 1961 when Ziliani, in that paradise that is Palazzo Lana, the historic fifteenth-century headquarters of the company in Borgonato, on the shores of Lake Iseo, sealed the first 3000 bottles of Pinot di Franciacorta: since then sixty years.
Sixty years that Guido Berlucchi celebrates with the awards of Wine Spectator which he attributed to his top wine – the Palazzo Lana Extreme 2009 – the highest score (93) ever achieved by a Franciacorta and a set of ratings for the Guido Berlucchi Linea ’61 all from 90+, but also big celebrations, which coincide with 90 years of Franco Ziliani.
THE ANNIVERSARY
«We dedicate this important milestone to our father Franco Ziliani, who turns 90 just this year and that as a tenacious Brescian has always taught us not to give up, but with a vision and a very clear path in front of our eyes “, declared the brothers Cristina, Arturo and Paolo Ziliani, who now carry on the company with the same foresight and determination as their father.
They will dedicate the event to him and his creature 60/90: a big party that this summer will be held in Lana Palace. They have also dedicated a wine to him that will make collectors happy: aSpecial edition Franco Ziliani, with a limited edition in Magnum of a Franciacorta Nature, based on Pinot Noir obtained from the best owned vineyards with 96 months on the lees. Meanwhile, the line Cuvée Imperiale, a must of the Italian festivals, in autumn it will present itself in a contemporary guise and in line with its great history. All this while Guido Berlucchi shows once again his commitment to the territory: theGuido Berlucchi Academy, born as a place of exchange and knowledge, from this year, on the occasion of the anniversary, it becomes an active subject by promoting development projects for Franciacorta, the first of which will be announced during the 60/90 party.
THE FUTURE
The future? It will be even richer, more articulated, and as always sustainable: also for the respect of the environment and of the people Berlucchi has been a pioneer. He proved it with his first sustainability report realized with EY Sustainabilty and the consultancy of Lifegate, a point of reference for the entire Franciacorta territory, and will also tell about it with the new report 2021: a study also conducted to understand the impact of climatic variations and the effects of the pandemic on the management of vineyards and land. The company will once again take stock of its commitment to preserve the nature of Franciacorta, where it cultivates over 500 hectares of land with cutting-edge techniques to guarantee the biodiversity of the soils and therefore their wealth, to combat climate change, and to reduce the consumption of resources. All this while, at the same time, he never stopped educating the new generations to the culture of good wine, in every sense: for example by strengthening the didactic hospitality in Borgonato and promoting initiatives to make Franciacorta and Franciacorta known to everyone.
BUBBLES TO TOAST IN SPRING
A great Italian pride, to which we should all toast, even with another “invention” Belucchi, perfect for spring: the spumante rosé. In 1962, after the first bottle of Franciacorta, it was also born in the Berlucchi cellars the first bottle of the Italian Classic Rosé Method. It can be tasted in the historic Max Rosé version, with the refined ’61 Nature Rosé Millesimato and with the versatile’61 Rosé: a blend of Pinot Noir (60%) and Chardonnay (40%) aged in bottle for a minimum of 24 months with fresh and lively notes of wild berries. It is perfect for an aperitif, also sublime with savory first courses, cheeses and shellfish. In short, it is always perfect. In the gallery above some photos of Guido Berlucchi
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