Luigi Bosca Bohème · Brut Nature
Pinot Noir, Chardonnay, Pinot Meunier
Luigi Bosca Bohème · Brut Nature is a bright golden sparkling with delicate and elegant aromas and notes that are reminiscent of white and dried fruits and toasted bread. It is lively and refreshing in the mouth, clean and balanced in the palate, with fine and persistent bubbles. With its complex character, great structure and finesse in the mouth, this sophisticated wine was developed to celebrate unique moments.
|Vineyards||Produced with grapes grown in estate vineyards, located in Luján de Cuyo and Tupungato, Valle de Uco, Mendoza.|
|Altitude||Between 800 and 1,200 meters.|
|Age of the vineyards||Luján de Cuyo: 30 years average. Valle de Uco: 20 years.|
|Variety||Pinot Noir 50%, Chardonnay 40%, Pinot Meunier 10%.|
|Agronomists||Engineer Alberto Arizu Sr / Engineer Juan Sola.|
|Ageing potential||5 years.|
|Recommended wine serving temperature||Between 8°C to 10°C.|
Perfect to enjoy with augratin oysters, grilled prawns or a green risotto with mushrooms.
Continental climate, with a wide range of temperature between day and night, and distinct seasons which contribute to good plant growth. The altitude and its microclimate are ideal for the grapes since they provide a unique character. Good luminosity with many sun hours.
Soil and vine
The soil has a sandy-loam structure, with boulder of varying size in depth. There are bigger stones below the 60 centimeters. No chemical herbicides are used at the vineyard, and biodynamic practices are used for its care and treatment.
To make the base wine, grapes are manually harvested. Once in the wine cellar, these are selected and pressed in their whole cluster. Then, the must stays in the decanting ponds for 24 hours. The three varieties are fermented separately in stainless steel tanks at a temperature of around 12-14 °C. The wines produced do not undergo malolactic fermentation to preserve the freshness of the malic acid. Afterwards, the blend is made and the second fermentation takes place. It consists in filling the bottles with the base wine and adding selected yeasts and sugar for the tirage at a temperature of 18°C. It stays on its own lees for two years in order to provide creaminess and aromatic complexity, then the disgorging takes place and the expedition liqueur defining the Brut Nature sparkling category is added.
Ageing in barrels
Alcohol: 12,30° PH: 3,20 Total acidity: 6,00 g/l Residual sugar: 4,02 g/l