Espumante 12 meses
Arte Tradicional
Brut - 375 ml
2021 | 375 ml
The ART of this sparkling wine is found in its harmonious composition of 60% Chardonnay and 40% Pinot Noir. It presents a fine and persistent perlage and an incomparable aroma of tropical fruit and toasted bread.
- Sparkling Wine Brut
- 60% Chardonnay and 40% Pinot Noir
- 12 months causing yeast autolysis
- Vale dos Vinhedos
- 4º a 6ºC
- Fish, seafood, light sauces and creamy cheeses
Elaborated by the traditional method and matured in underground cellars, it has fine and lasting perlage.
Appearance: It has a delicate straw-yellow color, with a fine and persistent perlage.
Bouquet: It reveals an incomparable aroma of tropical fruits, surrounded by the characteristic notes of toasted bread.
Palate: Light and refreshing, with a lively acidity and creamy foam.
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Gold Concurso Mundial de Bruxelas | Brasil | 2009 Safra 2006 -
Gold Concurso do Espumante Brasileiro | Brasil | 2009 Safra 2008 -
Bronze Concurso IWC | Londres | 2015 Safra 2013
Technical sheet
Varietal Clone: R8 e Entav 96| Inra 113
Rootstock: Paulsen 1103 | SO4
Production system: Simple Espalier
Production system: Simple Espalier
Density/ha: 4.000
Type of prunning: Guyot
Gems Load/ha: 80.000
Harvest: Manual and selectiveType of prunning: Guyot
Gems Load/ha: 80.000
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;
- Degorgement, addition of expedition liqueur, corking and labeling.
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;
- Degorgement, addition of expedition liqueur, corking and labeling.
Analytical report
Alcohol: 12%
Total Acidity: 78 meq/l of acid tartaric
Volatile Acidity: 2,83 meq/l of acid acetic
Density: 0,995
Dry extract: 28,2 g/l
So2 Total/Free: 84,6 / 16,8 mg/l
Total sugars: 10,75 g/l
pH: 3,26
Pressure: 5,5 kg/cm2
Total Acidity: 78 meq/l of acid tartaric
Volatile Acidity: 2,83 meq/l of acid acetic
Density: 0,995
Dry extract: 28,2 g/l
So2 Total/Free: 84,6 / 16,8 mg/l
Total sugars: 10,75 g/l
pH: 3,26
Pressure: 5,5 kg/cm2