Rosé Brut

With aromas of red fruits and a light floral touch, it is created from the Charmat Method with grapes of the Pinot Noir and Chardonnay varieties. It has a creamy, refreshing and intense palate. Fine and delicate, it harmonizes perfectly with canapés, cheeses, fish and crustaceans.

More details


Pinot Noir and Chardonnay


Serra Gaúcha - RS - Brazil

Vineyard production

8,000 - 10,000 kg / ha.


Summer: hot and dry / Winter: cold and rainy


Manual. Period: Second week of January.

Elaboration Method

Charmat Method

Fermentation of the base wine

30 days - 15º C

Foam outlet

40 days - 14ºC

Oenologist’s notes

The Pinot Noir grapes are crushed and sent to the inert press where they remain in contact with the husks for 6 hours, in order to extract a must with a slightly pinkish color, while the Chardonnay grape is immediately pressed in order to avoid oxidation of the color. The must of each of the varieties is then separately fermented in stainless steel 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 varietals. 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.

Visual Aspect

Features clear visual appearance with delicate pinkish color.
Fine, intense and persistent perlage.


Aromas of fine and delicate red fruits. It resembles fruits like cassis, blackberry and strawberry.


Creamy palate, refreshing and intense. It has good acidity and sugar balance.

Alcohol / Vol%


Residual Sugars

10.0 g / L

Total Acidity

7.8 g / L



Download the technical sheet