TEREZA BRUT NATURE SPARKLING WINE

Champenoise

Tasting notes: This sparkling wine is made with 80% Chardonnay and 20% Pinot Noir 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 aromas of fruits and spices.
Aroma Descriptors: Apple, pineapple, dried fruit, pear, toasted bread, hazelnut, apricots, almonds, honey, and citrus on the finish.

Flavor: With good persistence, it begins with a frank attack of acidity and continues with a harmonious balance thanks to the generous softness from the ripe grapes, accentuated by the creaminess obtained through yeast autolysis.

Harvest: The grapes are harvested manually, in small boxes with a capacity of 17kg.

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 products.

Decantation: After pressing, the must is decanted at a cold temperature of 14°C to facilitate the separation of the lees.

First Fermentation (Production of the Base Wine): Selected yeasts are added to the juice, which is then slowly fermented at a controlled temperature of 14 to 16 ºC in stainless steel tanks.

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

Sparkling Wine Production : The base wine is placed in bottles to begin alcoholic fermentation. A small amount of sugar and yeast is added beforehand, which will ferment, producing the carbon dioxide that gives us the effervescence when served in the glass.

Maturation : Once fermentation in the bottle is complete, the sparkling wine remains in the cellars for at least 24 months in contact with the lees to undergo autolysis, which gives the product creaminess and interesting aromas.

Remuage: After fermentation and a period in contact with the yeast, the bottles are placed in "pupitres" (seamounts), neck down, where a rotating motion is made from time to time 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 : 1.5 grams per liter.

Serving : The ideal serving temperature for Espumante Nature is between 6 and 8ºC.

Pairing : Seafood, sushi, and smoked meats like salmon. White meats, poultry, grilled meats, and even a mushroom dish. Mature cheeses, pasta, and pizza such as shredded lamb pizza. Appetizers or main courses with acidic components and cod fritters.

A great all-around drink, as it goes well from an aperitif to the end of a meal.