Partridge
Different winemaking methods, along with various grape styles and blends, give life to our extensive line of sparkling wines.
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VARIETAL COMPOSITION :
50% Chardonnay / 30% Viognier / 20% Pinot Noir
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FROM :
Agrelo, Luján de Cuyo. 1030 meters above sea level.
Pale yellow with green hues, aromas of citrus fruits with notes of peach and pineapple. Prevalence of fruit with subtle yeast notes, persistent and delicate perlage. Delicate presence of fresh fruits, green apple, peach on palate. Ideal combination with appetizers, white meats, seafood and fresh salads.
BASE WINE
Obtaining the juice by pneumatic pressing. Cooling of the must at 4 ° C, settling of lees, racking and subsequent sowing of selected yeasts. Alcoholic fermentation in stainless steel tanks, temperature control between 14-16 ° C for 20 days.
SECOND FERMENTATION
We blend the base wines and start the fermentation in stainless steel tanks. The second fermentation lasts 40 days. The aromas and the final complexity of the product are achieved thanks to the contact time on the lees.
| METHOD | Charmat. Fermentation in tanks. |
| CLASSIFICATION | Extra Brut. |
| SERVING TEMPERATURE | 5-7°C |
| RESIDUAL SUGAR | 8,0 gr/L |
| MATURATION | Early February. |
| HARVEST | Manual 17kg boxes. |
| PRODUCTION | 10.000 Kg/Ha |
| AGING POTENTIAL | 2-3 years. |
| PACKAGING | Case 6 x 750 ml. |
