S P A R K L I N G
Malbec Dulce Natural
TASTING NOTES
Intense pink in color with bright and seductive red flashes.
On the nose, delicate aromas of strawberries, cherries and honey, with floral notes.
On the palate, outstanding freshness, with a sweet and persistent taste, good volume and balance.
WINEMAKING
The grapes are harvested when they reach optimal sugar and acidity conditions, between 22° and 23° Brix. After destemming, the solid parts of the must are separated at 6 °C. Next, it is stabilized at 0 ºC obtaining a clean liquid. Subsequently, the Charmat method begins, sowing the yeasts and maintaining the temperature at 15 °C for 28 days. Fermentation takes place slowly, to preserve the primary aromas during the charmat phase. Once it reaches 8.5 degrees of alcohol, the fermentation is interrupted, leaving the product at 85 g/l of residual sugar to rest on the yeasts. Subsequently, the wine is cooled to -3 °C and the yeasts are separated from the sparkling wine. Finally, it is left to rest in the stainless-steel tank for 48 h.
BOTTLING AND STORAGE
Stabilization, filtering and finally, the total volume of the wine is carefully bottled at 0 °C and 4.5 B. Then it is stowed at a controlled temperature.
VARIETY
Malbec 100%
SERVING TEMPERATURE
3° C
YIELD
8500 kg/Ha
Extra brut Charmat lungo
TASTING NOTES
Greenish golden tones with steely flashes. Fine and persistent bubbles.
On the nose, floral and citrus notes stand out, as well as delicate notes of green apple and walnut.
On the palate, lively acidity, combining complexity and freshness. Sparkling wine with excellent balance and a delicate finish.
WINEMAKING
The grape enters the winery with 196 g/l of sugar to make the base wine. The clusters are selected, with a destemming and soft pressing. Pre-fermentative maceration of the must at 10 °C for 3 days, intensifying aromas and flavors. Racking and bursting, beginning spontaneous fermentation at a controlled temperature of 14 °C for 22 days. Then, the second fermentation begins with the sowing of yeasts and the addition of sugar -24 g/l- at a temperature of 18 °C. At the end of the process, the sugar is corrected to 8 gr/l of the co-fermented wine and rests for 90 days with its lees. Racking and clarification. Charmat method.
BOTTLING AND STORAGE
Stabilization and filtering are carried out, then the total volume of the wine is carefully bottled in the same harvest year and stored at a controlled temperature.
VARIETY
Semillón 90% + Chardonnay 10%
SERVING TEMPERATURE
5° C
YIELD
8200 kg/Ha