LE ESPERA EXTRA BRUT – CHARMAT

VARIETY

80% Chardonnay – 20% Viognier

VARIETY

80% Chardonnay – 20% Viognier

VINEYARDS

Chardonnay sourced from our vineyard located in 25 de mayo San Rafael, at 850 mts. with deep and poor soils composed of sand and clay and some caliche. Yields of 100-120 qq per ha. French rooted vines planted in 2003, conducted on a vsp and irrigated by drip irrigation.

Viognier comes from a vineyard in Vistaflores, Uco Valley, located at 1050 mts. Sand and loam soils are irrigated by flood irrigation.

VINEYARDS

Chardonnay sourced from our vineyard located in 25 de mayo San Rafael, at 850 mts. with deep and poor soils composed of sand and clay and some caliche. Yields of 100-120 qq per ha. French rooted vines planted in 2003, conducted on a vsp and irrigated by drip irrigation.

Viognier comes from a vineyard in Vistaflores, Uco Valley, located at 1050 mts. Sand and loam soils are irrigated by flood irrigation.

HARVESTING

By hand in small cases of 16 Kgs.

HARVESTING

By hand in small cases of 16 Kgs.

WINEMARKING

We lower the cluster tempetarute to 8°C to destemming and press them in the pneumatic press. Fermentation takes place in stainless steel tanks at a controlled temperature of less than 16°C with selected yeasts. Battonage to benefit from autolysis. Second fermentation in tanks for 45 days at low temperature. The sparkling wine will stay in contact with their lees for 90 further days. “Liqueur d ‘expedition” is aded to accomplish 6,5-7,5 grams of sugar per liter. Finally it is corked and covered with a muselet. 24 months in 225 lts first and second use oak barrels.

WINEMARKING

We lower the cluster tempetarute to 8°C to destemming and press them in the pneumatic press. Fermentation takes place in stainless steel tanks at a controlled temperature of less than 16°C with selected yeasts. Battonage to benefit from autolysis. Second fermentation in tanks for 45 days at low temperature. The sparkling wine will stay in contact with their lees for 90 further days. “Liqueur d ‘expedition” is aded to accomplish 6,5-7,5 grams of sugar per liter. Finally it is corked and covered with a muselet. 24 months in 225 lts first and second use oak barrels.

AGING

90 days in contact with lees.

AGING

90 days in contact with lees.

TASTING NOTES

Fresh and very aromatic sparkling wine. Its nose is reminiscent of white and tropical fruit like peach and pineapple with hints of toast bread notes. Its refined bubbles and refreshing acidity result in a refined mouthfeel.

TASTING NOTES

Fresh and very aromatic sparkling wine. Its nose is reminiscent of white and tropical fruit like peach and pineapple with hints of toast bread notes. Its refined bubbles and refreshing acidity result in a refined mouthfeel.