Pinot Noir and Chardonnay
Serra Gaúcha Vineyards - RS - Brazil
8,000 - 10,000 kg / ha
Summer: hot and dry;
Winter: cold and rainy.
Type of Harvest
Manual Harvest - Chardonnay / Pinot Noir: second week of January.
Base Wine Fermentation
30 days - 15ºC
40 days - 14ºC
Alcohol / Vol%
10.0g / L
7.8g / L
The Pinot Noir grapes are crushed and sent to the inert press where they remain in contact with the bark for 6 hours, in order to extract a grape must with a light pinkish color, while the Chardonnay grape is immediately pressed in order to avoid color oxidation. The must of each of the varieties is then fermented separately in stainless steel tanks with selected yeasts and temperature control. After the first fermentation, the wines remain stabilizing for 1 month in a stainless steel tank, after which it is submitted to the second fermentation. Before making the foam, the assemblage of the base wines is realized, looking for the desired color tone and the harmony between the two varieties. The same happens in special tanks (autoclaves) by the Charmat Method, 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 subtle and complex aromas of the yeasts, without losing the fruity character of the original varieties. After 2 months, the sparkling wine is filtered and bottled.
Features clear visual appearance, with delicate shaded coloring. Fine, intense and persistent perlage.
Red, fine, delicate red fruit aromas. Resemble fruits like cassis, blackberry and strawberry.
Creamy, refreshing and intense palate. It has good acidity and sugar balance.