With a pronounced sweetness, perfectly balanced by the grape’s fine natural acidity, this is a delicate and highly inviting sparkling wine. Its colour is obtained through skin contact with the Moscatel of Hamburg grape, resulting in a delicate peach-pink hue. Light and approachable, it is perfect to be enjoyed at any time.

The best moments belong to those who know how to celebrate!

Product Code: DPN427GF

EAN Code: 7898932685814

DUN Code: 17898932685811

Quantity per box: 6 bottles

Celebration Moscatel Rosé

Celebration Moscatel Rosé

Style: Doux
Variety: 85% White Moscato 15% Moscato de Hamburgo
Terroir: Vale dos Vinhedos, Brazil
Winemaking: Charmat Method, 2 months on lees
Alcohol content: 7,5% vol.
Volume: 750ml
Vintage: N/V

With a pronounced sweetness, perfectly balanced by the grape’s fine natural acidity, this is a delicate and highly inviting sparkling wine. Its colour is obtained through skin contact with the Moscatel of Hamburg grape, resulting in a delicate peach-pink hue. Light and approachable, it is perfect to be enjoyed at any time.

The best moments belong to those who know how to celebrate!

Product Code: DPN427GF

EAN Code: 7898932685814

DUN Code: 17898932685811

Quantity per box: 6 bottles

Sensory Profile
View: It has a delicate peach color, clear and with a fine, elegant perlage.
Nose: With an intense fruity presence, where notes of ripe strawberries, apples, pears and fresh peaches are its main descriptors. The product is rounded off by floral nuances such as lavender.
Palate: With a marked sweetness, but perfectly underpinned by the fine natural acidity of the fruit. The aftertaste is broad and intense, reinforcing the product's fruity profile.

Winemaking:
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: 58 g/l
Acidity: 8,25 g/l