This limited edition is a high-end sparkling wine 95% Chardonnay and 5% Pinot Noir.
Made with the Champenoise method and fermented with specially selected yeasts, it achieves its complexity, elegance and creaminess thanks to its 24 months in contact with its lees in the winery’s century-old cellar.
The idea of this sparkling wine was born to reflect the vision of the Toso family. More than 60 years ago, when the Chardonnay grape vineyards were established in Barrancas, it was said that the land was not suitable for white grapes. Trusting in their experience and instinct, the Tosos produced white grapes with an excellent profile that have garnered many and are the basis of our best sparkling wines.
In this traditional method, in which our winery has been a pioneer in Argentina since 1927, the second fermentation is made in the same bottle that accompanies the sparkling wine throughout its process, until it reaches the final consumer.
It presents a fine bubble that draws an elegant and attractive crown. In the mouth it is complex, creamy and with good acidity and beautifully balanced.
A limited edition of 1,300 sparkling wine bottles aged for 24 months following the Champenoise Method at one of the few wineries that has kept up this traditional
method since 1927.
Varietal Composition
95% chardonnay – 5 % pinot noir
Vineyard Locations
Barrancas, Maipú District, Mendoza. 720 metres above sea level.
Conduction system: Espalier
Irrigation: Traditional system
Soil: shallow loam, clay
Hand Harvest in 500 kg bins.
Yield per Hectare: 70 quintal
Planting date: 1960
First harvest: 1962
Harvest Specs
Temperate continental climate with very dry winters and little rain in summer, totaling 180 mm. Excellent health. Good thermal amplitude.
Vinification
The harvested clusters are received at dawn and pressed.
On the next stage, pectolytic enzymes are applied on the obtained juice to be followed by the sowing of the selected yeasts that will allow fermentation. The fermentation stage occurs slowly and gently at 16°-18°C in stainless steel tanks. There is no malolactic fermentation.
Second Fermentation
The second fermentation process takes place in the ́actual ́ bottle that will reach the final consumer. After 24-month lees aging at a temperature of 10-12° C at the winery ́s centennial cellar, and nourished on the specially selected yeasts that will round up its complexity, elegance and creaminess, this sparkling wine is born.
Aging
24 month lees-contact aging.
Alcohol: 12%
Total Acidity: 4.8 g/l
PH: 3.33
Residual Sugar: 2.60 g/l
Tasting Notes
Bright pale color. Sparkling fine bubbles that draw an elegant and attractive crown.
Complex and harmonious aromas reminiscent of pear and toast.
Complex, creamy and with good acidity. Special for those who love harmony.
Serving Temperature: between 6-8°C