The Italian luxury suit brand Brioni is a brand that has opened new horizons in menswear. In 1952, Brioni made a turning point in fashion history by holding the world's first men's fashion show in Florence. Until then, menswear was often custom-made in one-on-one meetings between artisans and clients, but Brioni elevated menswear to the realm of fashion through the runway. It is regarded as a symbolic moment when Italy, beginning its reconstruction economically and culturally after World War II, showcased its sophistication and confidence to the world.
At that time, the standard for menswear worldwide was the British suit. However, Brioni demonstrated a completely different approach. It applied light and soft fabrics, flexible and natural shoulder lines, and a slightly tailored silhouette. While the British suit is as rigid as armor, Brioni was evaluated as 'a second skin.' The craftsmanship embedded in each piece is undeniable. A single jacket can contain up to 12,000 stitches, with only 17% visible on the outside. Attention is given even to invisible parts to ensure comfort and durability, and at least 80 pressings occur during the production process. This is why it has become a cultural symbol of the 'La Dolce Vita' era.
During this period, there was a winery in the Italian wine industry that played a role similar to that of Brioni. At a time when French champagne had established itself as the standard for sparkling wines, Guido Berlucchi made a noteworthy new attempt in the Franciacorta region of Lombardy, Italy. At that time, Franciacorta wines were often evaluated as lacking consistency in quality and having quick oxidation. While pondering how to improve wine quality, Berlucchi accepted the suggestion from wine expert Franco Guglielmo that 'we should make sparkling wine using the French Champagne method.'
It was an unprecedented attempt in Italy at the time. However, since the Franciacorta region had chalky soil influenced by a continental climate, it was deemed feasible to adopt this method. In 1955, they established a winery named after Berlucchi with his friend Giorgio Lanziani and produced 3,000 bottles of wine for the first time in 1961. The outcome was successful. The wines produced in this way from the Franciacorta region became the starting point for reinterpreting the traditions of French Champagne in an Italian way, and it established itself as both a regional name and a wine name.
In 1995, Franciacorta was promoted to the highest grade, DOCG, among Italian sparkling wines. Currently, it cultivates Chardonnay, Pinot Noir, and Fino. The winery manages about 500 hectares of vineyards and produces 4.5 million bottles annually.
The flagship lineup, the 61 series, was named to commemorate the release of its first vintage in 1961. Among these, the 61 Nature Rosé is made from 100% Pinot Noir. The grapes are gently pressed gradually to extract juice of varying concentrations before being macerated at low temperatures for 24 hours. After separating the skins, the grape juice is fermented in stainless steel tanks and aged with yeast for six months. Some are crafted into red wine, during which the skins are contacted for maceration for seven days. In spring of the following year, blending is done using only the previous year's wine. After bottling, it undergoes secondary fermentation in the bottle and at least a minimum of five years of yeast aging. After completing the disgorgement process to remove yeast sediment, it is stabilized for six months before release. No dosage process is conducted.
Rich and smooth bubbles are formed, and the bubbles rising in the glass are fine and delicate while also being elongated. Particularly, the characteristic is that the bubbles maintain their stability for a long time, forming a stable crown. Its subtle peach color has a coral hue, giving it a visually refined and elegant impression. A delicate hint of citrus adds to the cranberry core, emanating a complex yet fresh aroma. Coupled with a rich mineral nuance, it completes an overall depth and balance in the aroma.
In the mouth, a smooth texture derived from lengthy yeast aging is felt first. Vibrant acidity, minerality, and delicate tannins gained from the short maceration process create a harmonious balanced structure. It pairs well with a variety of dishes from appetizers to fish, veal, and poultry mains, as well as moderate-aged cheeses. It received the award in the sparkling wine section of the Korea Wine & Spirits Awards 2025.