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Brut Methode Traditional
Grapes:
66% Chardonnay 34% Pinot Noir
Tasting Notes:
A sparkling beauty of gleaming light yellow with streaks of gold, with fine persistent bubbles, intense floral nose, apple and toast flavors tingling with tiny brittle bubbles that meld into a smooth creamy finish.
Soil / Climate:
The vineyards are in the south of the Maule Valley, from Parral towards the Andes foothills, and near the Longaví River. It is a zone with cooler temperatures than the central valley. The soils are volcanic in origin, with a high organic content. The vineyards were planted in 2010 in a vertical trellis.
Vinificación:
Hand harvested in mid-February in the cool of the morning, the grapes are then whole-bunch pressed, clarified and fermented in stainless steel between 14° to 16° C, and then left on fine lees at 10°C for 6 months. The wine is then fined and protein stabilized with bentonite, blended and bottled for the second fermentation in-bottle. The wine is then cellared underground for 18 months until finally being deguelled, delivering a fine sparkling wine made in the traditional method.
Food Pairing:
Perfect as an appetizer, or serve with oysters, dried fruits and croquets.
Alc:
13%
pH:
3.39
TA:
4.07 g/L
RS:
5.23 g/L
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