Espumante 12 meses
Arte Tradicional
Brut Rosé
2022 | 750 ml
The ART in this sparkling is the harmonic composition of 60% of Chardonnay and 40% Pinot Noir. With coloring in shades of pink salmon, features fine and persistent perlage. Elegant and refreshing, it has delicate bouquet with floral and fruity notes, recalling peach and blackberry.
- Sparkling Wine Brut Rosé
- 60% Chardonnay and 40% Pinot Noir
- 12 months causing yeast autolysis
- Vale dos Vinhedos
- 4º to 6ºC
- Fish dishes and white meats, light sauces
Elaborated by the traditional method and matured in underground cellars, it has fine and lasting perlage.
Appereance: Delicate salmon in color, with a fine and persistent perlage.
Bouquet: It has a unique aroma of fresh strawberries with citrus notes and touches of baking.
Palate: Light, delicate and refreshing. With marked acidity and good creaminess.
Bouquet: It has a unique aroma of fresh strawberries with citrus notes and touches of baking.
Palate: Light, delicate and refreshing. With marked acidity and good creaminess.
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Gran Gold Concurso do Espumante Brasileiro | 2021 Safra 2020 -
92 Points Guia Descorchados | Chile | 2021 Safra 2019 -
Gold Grande Prova de Vinhos | 2019
Technical sheet
Varietal Clone: Entav 96 | Mira 130
Rootstock: SO4 | 3309
Production system: Simple Espalier
Production system: Simple Espalier
Density/ha: 4.000
Type of prunning: Spur Cord
Gems Load/ha: 60.000
Type of prunning: Spur Cord
Gems Load/ha: 60.000
Harvest: Manual and selective
Winemaking
Traditional Method
Production of base wine
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Cold static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 15º C to 16º C
- Filtration;
Second fermentation
- Use of selected yeasts Saccharomyces cerevisiae;
- Tirage liqueur;
- Filling;
- Second fermentation inside the bottle at a temperature of 12ºC;
- Matured for 12 months causing yeast autolysis;
- Riddling in pupitres;
Production of base wine
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Cold static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 15º C to 16º C
- Filtration;
Second fermentation
- Use of selected yeasts Saccharomyces cerevisiae;
- Tirage liqueur;
- Filling;
- Second fermentation inside the bottle at a temperature of 12ºC;
- Matured for 12 months causing yeast autolysis;
- Riddling in pupitres;
Analytical report
Alcohol: 11.5%
Total Acidity: 86.6 meq/L of tartaric acid
Volatile Acidity: 2.83 meq/L of acetic acid
Total sugars in glucose: 12.80 g/L
pH: 3.22
Dry extract: 30 g/L
Density: 0.095
So2 total | free: 95.3 | 14.1 mg/L
Total Acidity: 86.6 meq/L of tartaric acid
Volatile Acidity: 2.83 meq/L of acetic acid
Total sugars in glucose: 12.80 g/L
pH: 3.22
Dry extract: 30 g/L
Density: 0.095
So2 total | free: 95.3 | 14.1 mg/L