Red fruits with strong cherry and raspberry aromas with citric and toasted bread notes.
Elegant mouth feel with red fruit flavors and citric notes such as orange peel, with a pleasant and lingering finish.
From own Vineyards in Tupungato, Alto Gualtallary. By the foothills of the Andes at4000 ft. altitude. The vineyards enjoy a marked thermal amplitude.
Manual harvest during the first and second week of February.
Méthode Traditionelle (Champagne-style) sparkling wines produced with the second fermentation in the bottle. The blend is 75/25 Pinot Noir - Chardonnay for the Rosé. The Brut Méthode Traditionelle is fermented on lees in bottle 6 months.
- Cold macerationat 8°C for 24hs to extract aromas and flavors.
- Fermentation with selected yeast at a maximum temperature of 20°C for 15 days.
- Second fermentation in bottle and 6 month over lees.
Light salmon color with soft delicate and long-lasting bubbles.
Ideal to pair with fish, seafood and fresh dishes.