Sparkling Wines

VLP

Extra Brut Rosé

Different winemaking methods, along with various grape styles and blends, give life to our extensive line of sparkling wines.

  • VARIETAL COMPOSITION :

    70% Pinot Noir / 30% Chardonnay

  • FROM :

    Agrelo, Luján de Cuyo. 1030 meters above sea level.

Bright salmon color, with elegant and persistent perlage. Very aromatic and fresh with notes of strawberry, cherry and red fruit. Smooth in the mouth, good acidity and volume on palate. Ideal as an aperitif, in combination with seafood, ceviches, carpaccios and fish dishes.

BASE WINE
We obtain the juice by pneumatic pressing. We cool the must at 4 °C, and settle lees, racking and addition of selected yeasts. Alcoholic fermentation for 20 days in stainless steel tanks, temperature control between 14-16 °C.

SECOND FERMENTATION
We blend the base wines and put them in the bottle. After the second fermentation in bottle, we leave them aging on lees for at least 18 months at a temperature between 10-12 °C. During this stage the aromas and the final complexity are achieved.

DISGORGING
Placement of the bottles turned with the neck downwards in desks, daily manual removal for 1 month, expulsion of lees (disgorging), addition of the expedition liquor and final capping (placement of the cork and muzzle).

METHODO Champenoise or traditional. Fermentation in bottle
CLASSIFICATION Extra Brut.
AGING ON LEES 18 months.
SERVING TEMPERATURE 5-7°C
RESIDUAL SUGAR 8,0 gr/L
MATURATION Early February.
HARVEST Manual 17kg boxes.
PRODUCTION 8.000 Kg/Ha
AGING POTENTIAL 3-5 years.
PACKAGING Case 3 x 750 ml.