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
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.
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.
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.
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|
|AGING ON LEES||18 months.|
|RESIDUAL SUGAR||8,0 gr/L|
|HARVEST||Manual 17kg boxes.|
|AGING POTENTIAL||3-5 years.|
|PACKAGING||Case 3 x 750 ml.|