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.


  • Gold - NV
    Gold Vinalies Internationales | França | 2024 NV
  • 91 Points - NV
    91 Points Guia Descorchados | Chile | 2024 NV
  • Gold - NV
    Gold Catad'Or | Chile | 2023 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.

Winemaking
Traditional Method
 
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