Riesling and Trebbiano
Serra Gaúcha - RS - Brazil
12,000 - 15,000 kg / ha
Summer: hot and dry;
Winter: cold and rainy.
Type of Harvest
- Riesling: first week of February;
- Trebbiano: second week of February.
Fermentation of Base Wine
30 days - 15ºC
35 days - 15ºC
Alcohol / Vol%
10g / L
7.0g / 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 Riesling and Trebbiano, seeking the best balance between the two varieties. The sparkling is elaborated by the Charmat Method, where the frothing is carried out in special tanks (autoclaves), being daily controlled its temperature and pressure. After the 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.
It has a clear visual appearance, with a light yellow color with greenish reflections. Its perlage is thin and persistent.
Aromas with a touch of honey and toasted. Good intensity and aromatic fineness.
Balanced palate with a striking and fresh acidity. Good softness in the mouth.