Natural Rosé Brut Sparkling Wine

Charmat

Tasting notes: The Brut Rosé Sparkling Wine is made with Pinot Noir grapes. Grapes vinified as rosé, grown in the Vale dos Vinhedos (Valley of the Vineyards).

Color: Light pink, more like salmon or onion skin.

Perlage: Intense, fine, and persistent bubbles.

Aroma: It presents a complex and intense aroma.
Aroma Descriptors: 
Flowers such as violets and red roses.

- Red fruits reminiscent of blackberries, cherries, pitangas and blackcurrants.

- Citrusy, reminiscent of green apple.

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

Harvest: The grapes are harvested manually, in 20kg crates.

Pressing: The grapes are placed whole inside the press and left in contact with the skins for a certain time to extract the correct color and a touch of tannins. The pressing is done very slowly and gently, obtaining high-quality musts.

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.

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 an Autoclave : With the wine in an autoclave, we begin fermentation with a small amount of sugar and yeast, which will ferment slowly for a period of 30 days at a temperature between 13 and 14 ºC, producing carbon dioxide and increasing the internal pressure in the autoclave to between 5 and 6 atmospheres, which gives the sparkling wine its 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 resting period (15 days), the bottles are labeled.

Residual sugar : 11.0 grams per liter.

Alcohol : 10.8% by volume.

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

Pairing : Pasta with various sauces, fish, chicken in sauce, raw cheese, salads without vinegar, carpaccio and canapés. Appetizers or dishes with acidic components, cod fritters, etc.