Tropical fruit, honey, apricots - Excellent Sparkling!
The Grapes 50% Chardonnay, 50% Semillon, selected from our Maipú and Luján de Cuyo Vineyards. The charmant method consists in provoking a second fermentation on a base wine, adding sacarose, in large close vats, resistant of high pressures.

The preparation of the base wine is similar to the Luigi Bosca. The grapes are handled separately and then blending is carried out on the base of tastings, continuing with all the classic procedures of filtering and stabilization.

Second fermentation: There are two important factors here: the preparation of the sugared fermentation syrup and the additional of the mass of selected yeasts (starter) which is applied via pumps. While the wine si passing through thermal interchanges, it is stabilized tartarically and passed from the yeast vat to, where the temperature is 12°-13°C.

Fermentation Time: The process lasts between 35-45 days depending on the temperature at fermentation’s end. The wine is racked, already bubbly, to the refrigerated pressure deposit, obtaining by the method the separation of the yeasts via sterilized filtration.
Bottling is very important and meticulously handled, specially on leaving the isobaric bottling line. After a few seconds the bottle is stoppered with a cork and from there to the muselet applicator.
It is left for two or three months for the yeast flavour to vanish and flavours to amalgamate. The charmat method here used is the short method (30 – 45 days) that maintains fruit and fruit aromas present.

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