Chardonnay and Pinot Noir
Serra Gaúcha - RS - Brazil
8,000 - 10,000kg / ha
Summer: Hot and dry;
Winter: Cold and rainy.
Type of Harvest
- Pinot Noir: first week of January;
- Chardonnay: second week of January.
Base Wine Fermentation
30 days - 15ºC
40 days - 14ºC
Alcohol / Vol%
11.0g / L
8.5g / L
The base wine is fermented in stainless steel tanks with selected yeasts and temperature control. The assemblage is elaborated with harmonic proportions of the wines Chardonnay and Pinot Noir, seeking the best balance between the two varieties. Foaming, inside the bottle itself (Traditional Method), it is carried out in a controlled temperature environment where the foaming agent matures for 24 months before being marketed.
Features rich visual appearance, straw yellow coloration with golden highlights and fine, elegant and intense perlage.
Intense aromas of toasted bread, butter with good complexity and evolution, derived from the longtime of autolysis.
Balanced palate, good creaminess moderate amount of sugar and balance between acidity and alcohol. Wide and intense aftertaste.