Espumante
Premivm
Moscatel
750 ml
Elaborated through the Asti method, with the exuberant, carefully selected Moscato Alexandria and Moscato Giallo grapes.
- Sparkling Wine Nature
- 75% Moscato Alexandria / 25% Moscato Giallo
- Serra do Sudeste / Serra Gaúcha
- 4º to 6ºC
- Guard until 3 years, provided it is stored with its original seal, in a dry, cool and dark place.
- Fruit-based desserts, pies and cakes.
Appareance: Greenish yellow color, with delicate perlage and intense shine.
Bouquet: This sparkling wine reveals an intense fruity aroma, with notes of white and citrus fruits mixed with delicate floral nuances.
Palate: Light and elegant, it has perfect harmony between acidity and sweetness.
Bouquet: This sparkling wine reveals an intense fruity aroma, with notes of white and citrus fruits mixed with delicate floral nuances.
Palate: Light and elegant, it has perfect harmony between acidity and sweetness.
-
Gran Gold Catad'Or | Chile | 2023 NV -
Gran Gold Concurso do Espumante Brasileiro | Brasil | 2023 NV -
90 Points Guia Descorchados | Chile | 2023 NV
Technical sheet
Clone Varietal: VCR5
Rootstock: P1103
Production System: Simple Espalier
Density/ha: 4,000 plant
Type of pruning: Spur Pruning
Bud Load/ha: 50,000
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
Asti Method
- Table with manual selection of bunches;
- Destemming of fresh grapes;
- Discontinuous and gentle pressing;- Cold static cleaning the cold must;
- Use of selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation in pressure tank at 12°C to 14ºC;
- Fermentation stops at 7.5% alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
- Destemming of fresh grapes;
- Discontinuous and gentle pressing;- Cold static cleaning the cold must;
- Use of selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation in pressure tank at 12°C to 14ºC;
- Fermentation stops at 7.5% alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
Analytical report
Alcohol: 7,5%
Total Acidity: 92 meq/L of tartaric acid
Volatile acidity: 4.33 meq/L acetic acid
Density: 1.025
Dry Extract: 85 g/L
Total/Free SO2: 95 / 21.1 mg/L
Total sugars in glucose: 60 g/L
pH: 3.31
Pressure: 6 kg/cm2
Total Acidity: 92 meq/L of tartaric acid
Volatile acidity: 4.33 meq/L acetic acid
Density: 1.025
Dry Extract: 85 g/L
Total/Free SO2: 95 / 21.1 mg/L
Total sugars in glucose: 60 g/L
pH: 3.31
Pressure: 6 kg/cm2