Natural White Sparkling Wine Brut

Champenoise 36 months

Tasting notes: The Brut Champenoise sparkling wine is made with Chardonnay, Pinot Noir, and Italian Riesling grapes grown in the Vale dos Vinhedos (Valley of the Vineyards).

Color: Bright straw yellow with golden highlights.

Perlage: Intense, fine, persistent bubbles in large quantities.

Aroma: It presents a complex and pleasant range of fruity aromas.

Aroma descriptors: Apple, pineapple, pear, dried fruit, hazelnut, toasted bread, almonds, apricots, resulting from 36 months of maturation in contact with the yeasts.

Flavor: With balanced acidity, good body, excellent mouthfeel, creamy, with a long finish.

Harvest: The grapes are harvested manually, in 17kg crates.

Pressing: The grapes are pressed whole, taking care to minimize their contact time with the skins. The pressing is done very gently, resulting in high-quality must.

Decantation: After pressing, the must is decanted at a cold temperature of 14 ºC.

First Fermentation (Base Wine): The must is fermented at a controlled temperature of 16 to 18 ºC in stainless steel tanks.

Base Wine: After alcoholic fermentation, the "base wine" undergoes a "cold treatment" for complete settling of suspended particles, followed by filtration.

Sparkling Wine Production : Yeast and a small amount of sugar are added to the base wine, which is then bottled, initiating fermentation and producing carbon dioxide, the gas that gives the sparkling wine its characteristic effervescence when served in a glass. Minimum contact time with the yeasts is 36 months.

Remuage: After fermentation and a period in contact with the yeast, the bottles are placed in the "pupitres" (seamount racks), neck down, where we make a rotating motion in order to guide the sediment to the neck of the bottle.

Degorge: Next step is To perform the disgorge, which is the freezing of the sediment in the neck of the bottle, we open the corona cap in order to expel the block of ice that has formed.

The container is then filled to capacity, and we add the cork, cage, capsule, labels, etc.

Residual sugar : 11 grams per liter.

Alcohol : 12% by volume.

Serving : The ideal serving temperature for Brut Sparkling Wine is between 6 and 8ºC.

Pairing : Seafood, salmon, poultry. Light cheeses, pasta, salads (as long as they don't contain vinegar). Appetizers or dishes with acidic components or cod fritters.

On average, it pairs well with all dishes, and it's a great drink that goes well from aperitif to the end of the meal.