Joaçaba

13.06.88 - V.S.Q. - Brut Classical Method

 

Production.
The soil is calcareous clayish with south- south-east exposure. Yield 8 t. pro hectare. Manual harvest.

 

Vinification.
The grapes undergo soft pressure, the must is cleaned and the fermentation happens at controlled temperature around 18°C in stainless steel tanks. The wine obtained rests on the lees for about 6 months. The pouring  is made in the spring following the harvest.

 

Refinement.
After the foam taking according to the traditional method in the bottle, the refinement goes on for 24-36 months until the following disgorgement.

Colour.
Straw yellow.

Scent/Nose.
The extremely fine perlage brings to the nose floral, bread crust and yeast.

Taste.
Dry, well defined with very good acidity, elegant.

Matching with food.
Aperitifs, fish dishes, crustaceous, grilled meat and fish.

Serving temperature.
7°-9°C.

Joaçaba - 13.06.88 - V.S.Q.