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Luigi Bosca Bohème · Brut Nature

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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.

Fruity
Highly complex
Nothing
Intensively aged in oak casks
Very dry
Dessert
Nice
Refreshing
Velvety
Intense tannins
Light
Full body
Delicate
Structured

Vanilla

Apricot
Tropical Fruit
Mango
Grapefruit
Watermelon
Berries
Hazelnut

Honey

Marzipan
Yeast
Toasted Bread
Toasted Almonds

Mushrooms

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.
Winemakers Pablo Cúneo
Ageing potential 5 years.
Recommended wine serving temperature Between 8°C to 10°C.

Recommended pairings

Perfect to enjoy with augratin oysters, grilled prawns or a green risotto with mushrooms.

Climate

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.

Winemaking

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

No tiene.

Technical data

Alcohol: 12,30° PH: 3,20 Total acidity: 6,00 g/l Residual sugar: 4,02 g/l