NATURAL WHITE SPARKLING BRUT BÉGAMO - Charmat

Tasting notes: The Brut Sparkling Wine is made with Glera grapes, grown in the Vale dos Vinhedos (Valley of the Vineyards).

 Color: Bright straw yellow with greenish reflections.

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

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

Aroma Descriptors:

 Green apple, pineapple, olives, yeast, something reminiscent of honey with a citrus finish.

Flavor: It has a balanced acidity, medium body, and a pleasant, persistent finish.

Technical Specifications:

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°C.

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.

Production of Sparkling Wine in Autoclaves : The stabilized wine is placed in stainless steel autoclaves to initiate alcoholic fermentation with a small amount of sugar and yeast, which will ferment producing carbon dioxide, giving the sparkling wine its characteristic effervescence when served in a glass.

Tartaric Precipitation: The autoclave is kept at a temperature of -3ºC for 8 days to precipitate the tartaric salts. Immediately afterwards, it is filtered and bottled.

Isobaric Bottling: Bottling is done at -2°C and under pressure of 5 atmospheres (isobaric) in a special machine, followed by the cork stopper and metal cage. After a period of rest (15 days), the bottles are labeled.

Residual sugar : 11.0 grams per liter.

Alcohol : 12.0% Vol.

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.