In the glass
Aroma: dried red cherry, raspberry, toasted hazelnut, brioche, rose petal
Palate: redcurrant, lemon curd, patisserie cream, graphite minerality
100 percent Pinot Nero Riserva from the historic Palazzo Lana vineyard in Borgonato. Eight years on lees deliver dried cherry, hazelnut and a graphite minerality.
What it pairs with
-
Anatra arrosto
Roast duck's nutty fat finds a peer in the wine's toasted hazelnut and graphite finish; eight years on lees handle the bird's depth. -
Risotto ai porcini
Find risotto ai porcini on TableJourney →
Porcini mushroom risotto meets the wine's dried red cherry and forest floor; patisserie cream pairs with the Carnaroli starch. -
Stinco di vitello brasato
Braised veal shank finds a foil in the wine's dried red fruit and brioche; high acidity scrubs the marrow fat.
History
The Riserva flagship of the Palazzo Lana line, named after the 16th-century Borgonato palace where Franco Ziliani made the first Italian traditional-method sparkling. Released only in declared vintages.
- 1961 — First Italian methode champenoise made at Palazzo Lana
- 1999 — First Palazzo Lana Extrême Riserva release
Facts
- Producer
- Guido Berlucchi & C.
- Grapes
- Pinot Nero (100%)
- Classification
- DOCG Franciacorta Riserva Extra Brut
- Oak
- Vinified in oak; minimum 8 years on lees in bottle
- ABV
- 12.5%
- Price
- EUR 95 to 140 at retail
- Drinking window
- 5-20 from disgorgement
- First vintage
- 1999
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Berlucchi Palazzo Lana Extrême Riserva
What does Palazzo Lana Extrême taste like?
Dried red cherry, raspberry, toasted hazelnut, brioche and rose petal on the nose; redcurrant, lemon curd, patisserie cream and graphite minerality on the palate. Full-bodied with high acidity and a long finish from eight years on lees.
Why is the Riserva called Palazzo Lana?
The wine takes its name from the 16th-century Palazzo Lana Berlucchi in Borgonato, the cellar where Franco Ziliani made the first Italian methode champenoise sparkling for Guido Berlucchi in 1961.
When should I drink Palazzo Lana Extrême?
Drink from release to 20 years from disgorgement. The patisserie autolysis and graphite minerality deepen between 8 and 15 years from disgorgement.