BERLUCCHI SUSTAINABILITY REPORT - 2021

OUR STORY IN THE MAKING ACCOUNTABLE BY NATURE

STEWARDS OF THE LAND

TREASURE TROVE OF TALENTS

BUILDING RELATIONSHIPS

Use of biodegradable materials

From harvest to bottle: the areas of impact

With the grape harvest, the second phase of the production process begins. The grapes, strictly picked by hand so as not to compromise the integrity and quality of the bunches, arrive in the vinification cellar for pressing and the winemaking process begins.

We use biodegradable materials for plant canopy management. In particular, the staples for training the vines and the summer ties used to secure the growing buds are biodegradable. The ties are made of raffia, a natural fibre that is composted in the soil after they have served their purpose.

50 BEEHIVES IN THE BROLO VINEYARD In late June 2021, we adopted 50 hives – each containing around 30,000 bees – placed in the Brolo vineyard under the row of mulberry trees. We selected the Apis mellifera ligustica species, also known as the Italian bee because they are the most common in this zone, and are particularly docile and hard-working. Through their activity, the bees add biodiversity to the vineyard ecosystem. An ecosystem full of diverse plant and animal species, teeming with life, is a healthier ecosystem that naturally strikes a balance with less and less human intervention. By pollinating, bees in particular ensure that plants spread, and these in turn serve to: • Attract and host new insects;

THE WINEMAKING PROCESS The complexity of Franciacorta winemaking and the distinctive sensory characteristics make it utterly unique. In addition, the production process, based on secondary fermentation in bottle represents the quintessential expression of human expertise and craft in winemaking.

VINIFICATION

AGEING

• Aerate the soil with their roots and facilitate root expansion of the vine; • Act as a natural fertiliser for the vineyard at the end of their life cycle.

CELLAR

CELLAR

5 Ageing sur lie

1 Pressing

6 Remuage

2 Primary fermentation

7 Disgorging and dosage

3 Making of the Cuvée

4 Bottling and secondary fermentation

8 Packaging

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