The first Brazilian Brut sparkling wine made with Moscato grapes. Ponto Nero Live Dream Brut redefines what Moscato can be. Versatile and expressive, it reveals the true character of one of Brazil’s most beloved grape varieties. By challenging tradition, we uncovered the unexpected: Moscato in a Brut expression, exploring its full potential in a style never seen before.
The charm lies in the unexpected.
Product Code: DPN438GF
EAN Code: 7898932686415
DUN Code: 17898932686412
Quantity per box: 6 bottles
Bright straw yellow with greenish reflections and a delicate, persistent perlage.
Intense fruity notes with hints of lime, pineapple, and melon, complemented by floral touches of orange blossom and a subtle presence of mango.
Refreshing and well-balanced, with a vibrant fruit profile, smooth acidity, creamy mousse, and a lingering buttery finish.
Brut
Serra Gaúcha, Brazil
100% White Moscato
Charmat Method, 2 months on lees
Style: Brut
Variety: 100% White Moscato
Terroir: Serra Gaúcha, Brazil
Winemaking: Charmat Method, 2 months on lees
Alcohol content: 10% vol.
Volume: 750 ml
Vintage: N/V
The first Brazilian Brut sparkling wine made with Moscato grapes. Ponto Nero Live Dream Brut redefines what Moscato can be. Versatile and expressive, it reveals the true character of one of Brazil’s most beloved grape varieties. By challenging tradition, we uncovered the unexpected: Moscato in a Brut expression, exploring its full potential in a style never seen before.
The charm lies in the unexpected.
Product Code: DPN438GF
EAN Code: 7898932686415
DUN Code: 17898932686412
Quantity per box: 6 bottles
Sensory Profile
View: Bright straw yellow with greenish reflections and a delicate, persistent perlage.
Nose: Intense fruity notes with hints of lime, pineapple, and melon, complemented by floral touches of orange blossom and a subtle presence of mango.
Palate: Refreshing and well-balanced, with a vibrant fruit profile, smooth acidity, creamy mousse, and a lingering buttery finish.
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 process:
Charmat method; inoculation with selected yeasts; second alcoholic fermentation in high-pressure tanks; ageing for 2 months on lees; filtration and addition of the dosage liqueur; stabilisation, bottling and labelling.
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