Nose
It has fresh and intense aromas and strong citric, floral and white fruit (peach and pear) notes
Palate
It is refreshing, creamy and fruity in the mouth, with fine bubbles and a great aromatic persistence. This Luigi Bosca ∙ Cuvée Extra Brut is a special wine to enjoy at all times, especially with food
Winemaking
The grapes used for the base wine are manually harvested. Once in the wine cellar, clusters are selected and pneumatically pressed afterwards. The base wine is fermented in stainless steel tanks at a temperature of around 14-16°C. After the first fermentation, the blend is made and the skimming off process is conducted, following the Charmat method, which involves filling the gas-tight tank with base wine blends, when the selected yeasts, nutrients and sugar are added. The second fermentation is carried out at a temperature of 15°C for around a month, while they are left in contact with lees for 6 months. This phenomenon provides the base wine with special fat and creamy characteristics in the mouth and, at the same time, brings the characteristic yeast notes in the nose. Once the fermentation and ageing processes conclude, the sparkling wine is filtered. Before fractioning, the expedition liqueur, which rations out the final sugar level, is added.
Appearance
Golden yellow sparkling wine with greenish reflections
Food Pairing
Perfect to pair with sea fruits, ceviches and white fish tiraditos, and fajitas with spicy sauce.
