Ponto Nero Enjoy Viognier is a limited edition of 7,500 bottles, created to surprise.
Made exclusively from 100% Viognier, this sparkling wine offers a reinterpretation of the classic still wines of the variety, renowned for their aromatic profile, golden colour and structure.
Product Code: DPN432GF
EAN Code: 7898932686354
DUN Code: 17898932686351
Quantity per case: 6 bottles
Bright straw yellow color with greenish reflections.
Intense aromas of white fruit such as green apple, melon and peach, complemented by floral nuances.
The palate is fresh with balanced acidity, showing the fruity notes found on the nose.
Residual sugar: 9 g/L
Acidity: 87 meq/L
Brut
Serra Gaúcha, Brazil
100% Viognier
Charmat Method, 6 months on lees
Enjoy Viognier Brut
Guia Adega 2024
91 Pontos
2024
Enjoy Viognier Brut
Guia Adega 2024
91 Pontos
2024
Style: Brut
Variety: 100% Viognier
Terroir: Serra Gaúcha, Brazil
Winemaking: Charmat Method, 6 months on lees
Alcohol content: 12% vol.
Volume: 750 ml
Vintage: N/V
Ponto Nero Enjoy Viognier is a limited edition of 7,500 bottles, created to surprise.
Made exclusively from 100% Viognier, this sparkling wine offers a reinterpretation of the classic still wines of the variety, renowned for their aromatic profile, golden colour and structure.
Product Code: DPN432GF
EAN Code: 7898932686354
DUN Code: 17898932686351
Quantity per case: 6 bottles
Sensory Profile
View: Bright straw yellow color with greenish reflections.
Nose: Intense aromas of white fruit such as green apple, melon and peach, complemented by floral nuances.
Palate: The palate is fresh with balanced acidity, showing the fruity notes found on the nose.
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 6 months on lees; filtration and addition of the dosage liqueur; stabilisation, bottling and labelling.
Technical Information:
Residual sugar: 9 g/L
Acidity: 87 meq/L
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