Sparkling Wine – Extra Brut
The base wine was made with the traditional method. Prise de mousse carried out in the Charmat method.
Shallow to medium-deep sandy loam soils, with fragmented rock and low fertility. Vineyard Management: Medium-density canopies prevent direct exposure of clusters to sunlight. A no-till system is used to preserve the native vegetation, in combination with the use of rye as a cover crop.
Harsh winters and hot summers with temperate or hot days and very cold nights. The daily temperature range is about 15º C, favoring the balance between sugar and acidity and increasing the aromatic production of the grapes.
Hand-picked and put in 20-kg boxes. Harvest Date: February 17 to 28.
Alcohol Content: 12.8 %
Total Acidity: 6.90 g/l
Reductive Sugars: 10.0 g/l