Luigi Bosca · Brut Nature
Chardonnay, Pinot Noir
Luigi Bosca Brut Nature is a pale and bright yellow sparkling wine, with subtle and balanced aromas and white and dried fruit notes. It is refreshing in the mouth, wide and vibrant in the palate, with fine and persistent bubbles. With a character of its own, great structure and its gentle and tense finish, this is a special wine, conceived 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||Chardonnay 60%, Pinot Noir 40%|
|Agronomists||Eng. Alberto Arizu (p) / Eng. Juan Sola.|
|Ageing potential||2 years.|
|Recommended wine serving temperature||Between 8°C and 10°C.|
Ideal to enjoy free-range chicken with herbs or a prawn and spinach risotto.
To make the base wine, grapes are manually harvested. Once in the wine cellar, these are selected and pressed in their whole cluster. The grape juice obtained is taken to decanting tanks for sedimentation cleaning purposes for 24 hours. The two 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. The skimming off process is conducted following the Champenoise method, which involves filling the bottles with the base wine and adding the selected yeasts and sugar. This second fermentation is carried out at a temperature of 18 °C and, once this process is concluded, the sparkling wine is kept in its own lees for 18 months in order to provide creaminess and aromatic complexity. Finally, sediments are removed in bottle holders, wines are disgorged and the expedition liqueur, which defines the Brut Nature sparkling wine category, is added.
To make the base wine, grapes are handpicked, macerated with pomace for 6 hours, and pressed with the pneumatic press. Fermentation is conducted in stainless steel tanks at 16º C. The base wine is bottled with the addition of selected yeasts, nutrients and sugar. Bottles are sealed with crown caps, stored at 15º C for 18 months to enable the creation of foam (second fermentation), and provided with a dent at the bottom for rotation over tables and to enable lees to pull up to the neck. Bottles are then disgorged, i.e. the mouth is frozen to enable lees removal. The process continues with the addition of sugar through a highly concentrated syrup known as liqueur dexpédition that defines the Brut Nature sparkling category. Finally, they are capped with a special cork and muselet.
Alcohol: 12.90° PH: 3.15 Total acidity: 6.15 g/l Residual sugar: 5.80 g/l