Selection of bunches on table separator;
Press filling with whole red bunches by gravity without destemming;
Direct pressing in pneumatic press with 50% performance in must;
Static cold must clarification;
Alcoholic leavening at 13°C a 15°C in stainless steel tank;
Preserved in stainless steel tank;
Second leavening inside the bottle for approximately 40 days with controlled temperature (12°C);
Minimum ageing of 18 months on yeasts inside underground and climatized caves;
Pupitre remuage: daily rotating movement of bottles for sediment decantation to bottleneck during approximately 30 days;
Degorgement: cover and frozen sediment removal with the internal pressure of the sparkling;
Inside the bottle it’s placed a special liquor, cork and muselet (wire grid).
Clear, yellow straw coloration with greenish traces, thin, attractive and persistent perlage of a high quality product.
High intensity aromatic, fruity and complex, with notes of aging. The main descriptors are fruits like pineapple, green apple, pear and apricot. Butter, toasted bread and hazelnuts are also part of the olfactory grill.
It presents a body elegance, with good freshness of its acidity, good creaminess and persistent.
Service and Harmonization
Matches perfectly with fish and seafood besides fresh cheese such as cottage.
Serving temperature: 6°C a 8°C.
Recommended glass: Flute.
Region: Vale dos Vinhedos – RS (D.O.V.V.)
Soil: Sandy clay loam with plain topography
Climate: Tempered, warm and humid
Variety: Chardonnay e Pinot Noir
Harvest: Manual and selective