Selection of bunches on table separator;
Press filling with whole red bunches by gravity;
Direct pressing in pneumatic press with 50% performance in must;
Static cold must clarification;
First alcoholic leavening at 13°C a 15°C in stainless steel tank;
Base wine preserved in stainless steel tanks;
Second alcoholic leavening for approximately 30 days in autoclave, Charmat method with temperature control at 14°C a 16°C;
Completed the second leavening, the sparkling wine has matured with autolysis yeast for 2 months granting it fineness and delicacy;
Tartaric cold stabilization followed by filtration;
Clear onion peel color, elegant crown and fine continuous perlage.
Presents fine and delicate berries’ aroma to the nose, such as: cherry, raspberry and a subtle floral taste.
It is an extremely pleasant sparkling to the mouth with delicate acidity allied to a good smoothness. The aftertaste is refreshing, compelling and persistent.
Service and Harmonization
Excellent as an appetizer, harmonizes perfectly with fishes such as salmon and dogfish. It also goes well with couches and salmon eggs, grated mussels and shellfish.
Ideal temperature at 6°C to 8°C.
Recommended glass: Flute.
Region: Campanha Gaúcha – RS
Soil: Sandy clay loam with plain topography
Climate: Warm and sub humid
Varieties: Merlot, Cabernet Sauvignon and Pinot Noir
Harvest: Manual and selective