24 Months Sparkling Wine
Premivm
Extra-brut
750 ml
Elaborated from Chardonnay and Pinot Noir varieties through the Traditional Method - bottle refermentation - remains in yeast autolysis for 24 months in underground cellars.
- Sparkling Wine Extra Brut
- 80% Chardonnay / 20% Pinot Noir
- 24 months causing yeast autolysis
- Serra do Sudeste
- 6º to 8ºC
- Guard until 5 years after dégorgement. Provided it is maintained in the right conditions for full development.
- Seafood, fish, risottos, funghi-based dishes.
Appereance: It has a straw yellow color with a fine and continuous perlage.
Bouquet: The aroma brings notes of citrus fruits and buttery notes.
Palate: Elegance in the mouth comes from a full body complemented by a tropical refreshment.
-
Gold | 92 Points International Wine Challenge | Londres NV -
Gold Concurso Bacchus 2024 NV -
Gold Challenge International du Vin NV
Technical sheet
Clone Varietal: Entav 96 | Inra 113
Rootstock: 3309 | 3309
Production System: Simple Espalier
Density/ha: 4,000 plant
Type of pruning: Guyot
Bud Load/ha: 60,000
Viticultural Practices: Pruning, shoot hedging, defoliation in the area of the bunches, cluster thinning of bunches to control production.
Harvest: Manual and selective.
Harvest: Manual and selective.
Winemaking
Traditional Method
Elaboration of the base wine
Elaboration of the base wine
- Final selection of bunches;
- Direct pressing of fresh grapes - press with inert atmosphere;
- Clarification of the must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation 15ºC to 16ºC;
- Assemblage - Chardonnay and Pinot Noir blend;
- Tartaric stabilization by cold;
- Filtration;
Foaming
- Inoculation of selected yeasts - tirage liqueur;
- Bottling;
- Second fermentation inside the bottle under 12ºC;
- Maturation for 24 months with yeast autolysis;
- Remuage in pupitres;
- Degorgement, addition of expedition liqueur, corking and labeling.
Analytical report
Alcohol: 12%
Total Acidity: 84 meq/L of tartaric acid
Volatile acidity: 2 meq/L of acetic acid
Density: 0.992
Dry Extract: 23.2 g/L
Total/Free SO2: 86.5 / 16.2 mg/L
Total sugars in glucose: 6.15 g/L
pH: 3.3
Total Acidity: 84 meq/L of tartaric acid
Volatile acidity: 2 meq/L of acetic acid
Density: 0.992
Dry Extract: 23.2 g/L
Total/Free SO2: 86.5 / 16.2 mg/L
Total sugars in glucose: 6.15 g/L
pH: 3.3