Characterized by the fact that no preservatives are added to its composition in order to enhance the quality of the fruit, it is a pure, genuine sparkling wine that invites us to explore our senses and understand that the fantastic world of wine is driven by challenges.

Uniqueness, considering the new trends and changes that the globalized world has brought, Ponto Nero Cult SO2 Free is the result of years of study and dedication, from the production of the raw material to the winemaking processes.

Product Code: DPN430GF

EAN Code: 7898932686033

DUN Code: 17898932686030

Quantity per box: 6 bottles

SO2 Free Brut Rosé

SO2 Free Brut Rosé

Style: Brut
Variety: 100% Pinot Noir
Terroir: Vale dos Vinhedos, Brazil
Winemaking: Charmat Method, 6 months on lees
Alcohol content: 11,5% vol.
Volume: 750ml
Vintage: N/V

Characterized by the fact that no preservatives are added to its composition in order to enhance the quality of the fruit, it is a pure, genuine sparkling wine that invites us to explore our senses and understand that the fantastic world of wine is driven by challenges.

Uniqueness, considering the new trends and changes that the globalized world has brought, Ponto Nero Cult SO2 Free is the result of years of study and dedication, from the production of the raw material to the winemaking processes.

Product Code: DPN430GF

EAN Code: 7898932686033

DUN Code: 17898932686030

Quantity per box: 6 bottles

Sensory Profile
View: Quartz pink color, clear and bright. Fine, persistent bubbles.
Nose: Clearly fruity aromas, showing fresh red fruits such as raspberries, strawberries and cherries, with a delicate presence of stone fruit.
Palate: Its lively acidity stands out, underpinned by its moderate alcohol concentration. Long finish, reinforcing the aromatic notes perceived on the nose.

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 6 months on lees; filtration and addition of the dosage liqueur; stabilisation, bottling and labelling.

Technical Information:

Residual sugar: 9,5 g/l
Acidity: 5,35 g/l