|REGION||Altos Montes – Flores da Cunha – RS – Brazil|
|BATCH||3.680 Burgundy bottles|
|AGING||14 months in French oak barrels|
|ELABORATION||Manual, selective harvest. Rests for 24 hours in a cold chamber at 6ºC. Destemming without crushing. Cold maceration for 12 hours and slow pressing. Pre-cleaning of the wort. Inoculation with selected yeast and controlled fermentation at 14ºC. Stayed for 14 months in French oak barrels over cold lees. . Went through protein and tartaric stabilization, followed by cold coarse filtration. 50% of the wine underwent malolactic fermentation.|
|ALCOHOLIC FERMENTATION||15 days|
|RESIDUAL SUGAR||1,60 g/L|
|TOTAL ACIDITY||6,25 g/L|
Aromas of nuts, white chocolate, eucalyptus flowers and citric notes.
Sharp, unctuous, tasty wine with a fresh and buttery aftertaste.
Straw yellow color with a slight green tone. Aromas of nuts, white chocolate, eucalyptus flowers and citric notes. In the mouth it is a sharp, unctuous, tasty wine with a fresh and buttery aftertaste.
Seafood, apricot and fig risotto.
Serve between 10 and 14ºC.