Chardonnay and Trebbiano
Serra Gaúcha - RS - Brazil
10,000 - 12,000 kg / ha
Summer: hot and dry;
Winter: cold and rainy.
- Chardonnay: first week of January;
- Trebbiano: first week of February.
Fermentation of Base Wine
30 days - 15ºC
40 days - 14ºC
Alcohol / Vol%
33g / L
9g / 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 Trebbiano, seeking the best balance between the two varieties. The sparkling wine is made by the Charmat method, where the frothing is carried out in special tanks (autoclaves), being daily controlled its temperature and pressure. After fermentation, the sparkling wine remains in contact with the yeasts in the autoclave for 2 months, gaining complex aromas of the yeasts, without losing the fruity character of the original varieties. A slightly higher residual sugar is left giving the product a slightly sweetened characteristic. The product is then filtered and bottled for further commercialization.
It has a clear visual appearance, with straw yellow coloration. Thin, intense and persistent perlage.
Fresh fruit aromas, lightly citric and touch of honey. Good intensity and aromatic fineness.
Good creaminess, persistence and balance of acidity / sugars. Because it has a higher content of acidity, it allows to be consumed with ice, without losing its freshness and intensity.