Espumante 12 meses
Arte Tradicional
Elegance
2022 | 750 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, incomparable aroma of fresh and tropical fruit with a delicate touch of toasted bread, combined with a light, soft taste.
- Sparkling Wine Demi-Sec
- 60% Chardonnay and 40% Pinot Noir
- 12 months causing yeast autolysis
- Vale dos Vinhedos
- 4º to 6ºC
- Fish, seafood, light sauces and creamy cheeses
Produced by the traditional method and aged in underground cellars, this wine has a fine and lasting perlage.
Appereance: It has a straw yellow color, with a bright perlage.
Bouquet: The aroma brings notes of ripe fruits such as pineapple and peach.
Palate: With a light sweetness characteristic of demi-sec sparkling wines, it presents the perfect balance between delicacy and refreshment.
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Gold Concurso do Espumante Brasileiro | 2021 Safra 2020 -
89 Points Guia Adega | Brasil | 2021 Safra 2019 -
89 Points Guia Descorchados | Chile | 2021 Safra 2018
Technical sheet
Varietal Clone: Entav 96 | Mira 130
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
Type of prunning: Guyot
Gems Load/ha: 80.000
Harvest: Manual and selective
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: 6.1 g/l of acid tartaric
Volatile Acidity: 0.15 g/l of acid acetic
Density: 0.995
Dry extract: 50.03 g/l
SO2 Total/Free: 0.110 / 0.019 g/l
Total sugars: 33.5 g/l
pH: 3.15 - Pressure: 5.5 kg/cm2
Total Acidity: 6.1 g/l of acid tartaric
Volatile Acidity: 0.15 g/l of acid acetic
Density: 0.995
Dry extract: 50.03 g/l
SO2 Total/Free: 0.110 / 0.019 g/l
Total sugars: 33.5 g/l
pH: 3.15 - Pressure: 5.5 kg/cm2