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VARIETAL COMPOSITION
80% Chardonnay – 20 % Pinot Noir

METHODE CHAMPENOISE

CLASSIFICATION
Extra Brut

TASTING NOTES
Smooth golden yellow color with shiny highlights. Persistent foam, delicate and fine bubbles. Aromas of honey, almonds, toasted bread and fruit. 
Smooth on the palate, good acidity, elgance and length of fruit. Good freshness and complexity.
Ideal as an aperitif, or with shellfish, ceviche, carpaccio and fish dishes.

RECOMMENDED SERVING TEMPERATURE
5-7 °C (41 – 45º F)

ALCOHOL
12.8%

RESIDUAL SUGAR
8 gr/l

RIPENING
First two weeks of February

HARVEST
Manual in 17 kg boxes (37 lbs)

YIELD                       
8,000 Kg/Ha (7,200 lbs/acre)

VINIFICATION
Base Wine
Juice obtained by pneumatic press. Cooling of must to 4º C (39 ºF), separation of the lees, stirring up of selected yeasts. Alcoholic fermentation in stainless steel tanks, temperature control between  14 – 16º C (57-61 ºF)  for 20 days.

Second Fermentation
Base wines blended and bottled. After second fermentation achieved, it is left to age on its lees for 18 months at temperatures between 10 – 12º C (50-54 ºF). During this time it achieves its finished aromas and complexity.

Disgorgement:
Bottles are placed in riddling racks, with daily manual removal for 1 month, then the expulsion of the yeasts occurs, followed by the addition of the "dosage", and finally the bottle is corked with the standard large Champagne cork.

CONSERVATION IN PROPER STORAGE CONDITIONS
3 – 5 years

TOTAL ANUAL PRODUCTION
6,000 bottles

PRESENTATION
Case x 6 x 750 ml