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Blanc de Noir

Tasting Note

SINGLE VINEYARD · CHAMPENOISE METHOD

Elegant, clear gold color with crisp sparkles and persistent traces of very small bubbles constantly rising that end in a lasting foam crown. Pear compote, green apples, fresh quinces with a touch of toasted bread. After a few minutes, there appear in the glass subtle tones of red fruit, such as the cherries and berries from the Syrah, with an ending aroma of truffles contained in the yeasts. Fresh, of remarkable acidity and complexity.

TECHNICAL FILE

» Grapes: 60% Chardonnay, 20% Syrah and 20% Pinot Noir.

» Vineyards location: Tupungato, Valle de Uco, Mendoza, Argentina.

» Altitude: 1,100 m.a.s.l., at the foot of the Andes Mountains.

» Harvest: Hand harvest on February, in 17 kg plastic boxes.

» Elaboration: Champenoise method, second fermentation in bottle.

» 1st Fermentation: With selected yeasts at low temperature, to obtain delicate primary aromas.Maceration on fine dregs for 4 months.

» 2nd Fermentation: 15 months in contact with dregs, horizontally stored at 13º C, with a pied de cuve produced from selected yeast stock.

» Dosage: Extra Brut (7 g/L residual sugar).

» Rest: 90 days in our wine cellar after disgorgement.

» Winemaker: Lic. Romina Carparelli.

» Branding: Use of the Art nouveau décor, typical of Buenos Aires in 1920. Its vintage inspiration celebrates the Parisian Belle Époque.

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Blanc de Noir

Tasting Note

SINGLE VINEYARD · CHAMPENOISE METHOD

Elegant, clear gold color with crisp sparkles and persistent traces of very small bubbles constantly rising that end in a lasting foam crown. Pear compote, green apples, fresh quinces with a touch of toasted bread. After a few minutes, there appear in the glass subtle tones of red fruit, such as the cherries and berries from the Syrah, with an ending aroma of truffles contained in the yeasts. Fresh, of remarkable acidity and complexity.

TECHNICAL FILE

» Grapes: 60% Chardonnay, 20% Syrah and 20% Pinot Noir.

» Vineyards location: Tupungato, Valle de Uco, Mendoza, Argentina.

» Altitude: 1,100 m.a.s.l., at the foot of the Andes Mountains.

» Harvest: Hand harvest on February, in 17 kg plastic boxes.

» Elaboration: Champenoise method, second fermentation in bottle.

» 1st Fermentation: With selected yeasts at low temperature, to obtain delicate primary aromas.Maceration on fine dregs for 4 months.

» 2nd Fermentation: 15 months in contact with dregs, horizontally stored at 13º C, with a pied de cuve produced from selected yeast stock.

» Dosage: Extra Brut (7 g/L residual sugar).

» Rest: 90 days in our wine cellar after disgorgement.

» Winemaker: Lic. Romina Carparelli.

» Branding: Use of the Art nouveau décor, typical of Buenos Aires in 1920. Its vintage inspiration celebrates the Parisian Belle Époque.

botella_BB

 

 

See Blanc de Blancs »

Gallery