Recognised among the Top 10 Best Sparkling Wines in the World, this cuvée made from Chardonnay, Riesling, Glera and Pinot Noir stands out for its balance and freshness.
A versatile sparkling wine, perfect for celebrating every moment.
Product Code: DPN414GF
EAN Code: 7898932685470
DUN Code: 17898932685477
Quantity per case: 6 bottles
Straw yellow color, translucent, fine and persistent perlage.
Elegant aroma with notes of fruit such as apple and peach. Citrus nuances add a light and delicate style to its aromatic profile.
Excellent balance, lightness and freshness on the palate.
Residual sugar: 14g/l
Acidity: 5,85 g/l
Brut
Vale dos Vinhedos, Brazil
30% Welschriesling
30% Chardonnay
20% Glera
20% Pinot Noir
Charmat Method, 2 months on lees
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Wine of Brasil Awards
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Melhores Espumantes Método Charmat
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11° Concurso Internacional de Vinhos e Licores Vinus | Mendoza
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2014
Style: Brut
Variety: 30% Welschriesling 30% Chardonnay 20% Glera 20% Pinot Noir
Terroir: Vale dos Vinhedos, Brazil
Winemaking: Charmat Method, 2 months on lees
Alcohol content: 10% vol.
Volume: 750ml
Vintage: N/V
Recognised among the Top 10 Best Sparkling Wines in the World, this cuvée made from Chardonnay, Riesling, Glera and Pinot Noir stands out for its balance and freshness.
A versatile sparkling wine, perfect for celebrating every moment.
Product Code: DPN414GF
EAN Code: 7898932685470
DUN Code: 17898932685477
Quantity per case: 6 bottles
Sensory Profile
View: Straw yellow color, translucent, fine and persistent perlage.
Nose: Elegant aroma with notes of fruit such as apple and peach. Citrus nuances add a light and delicate style to its aromatic profile.
Palate: Excellent balance, lightness and freshness on the palate.
Base wine production: Final selection of grape clusters; direct pressing under inert atmosphere; must clarification; inoculation with selected Saccharomyces cerevisiae yeasts; alcoholic fermentation under controlled temperature; tartaric stabilisation and filtration.
Sparkling wine process: Charmat method; inoculation with selected yeasts; second fermentation in high-pressure tanks; Charmat Method, ageing for 2 months on lees; filtration and addition of the dosage liqueur; stabilisation, bottling and labelling.
Technical Information:
Residual sugar: 14g/l
Acidity: 5,85 g/l
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