24 Months Sparkling Wine
Premivm
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 Brut
- 70% Chardonnay / 30% Pinot Noir
- 24 months causing yeast autolysis
- Serra do Sudeste
- 4º to 6ºC
- Guard until 5 years after dégorgement. Provided it is maintained in the right conditions for full development.
- White meats, salads, seafood and fish.
Appereance: It has a straw yellow color, fine and delicate perlage.
Bouquet: aroma of tropical fruits accompanied by nuances of almonds and ripe fruits.
Palate: Elegant and creamy with excellent freshness.
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Silver | 90 points Decanter 2024 NV -
Gold Vinalies Internationales | França | 2024 NV -
91 Points Guia Descorchados | Chile | 2024 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: 6.60 g/L of tartaric acid
Volatile acidity: 0.17 g/L
Density: 0.995
Dry Extract: 30 g/L
Total/Free SO2: 90.1 / 15.7 mg/L
Total sugars in glucose: 9.66 g/L
pH: 3.1
Pressure: 5.50 kg/cm2
Total Acidity: 6.60 g/L of tartaric acid
Volatile acidity: 0.17 g/L
Density: 0.995
Dry Extract: 30 g/L
Total/Free SO2: 90.1 / 15.7 mg/L
Total sugars in glucose: 9.66 g/L
pH: 3.1
Pressure: 5.50 kg/cm2