ROSELL BOHER
BRUT

TECHNICAL DATA

GRAPE VARIETY
60% Pinot Noir and 40% Chardonnay.

VINEYARD LOCATION
Uco Valley, Mendoza, Argentina.

METHOD
Traditional or Champenoise

PROCESS
Fermentation of base wines: 30 days, malolactic fermentation. Tirage: of 24 g/l sugar. 2nd fermentation or prise de mousse: 45 days. Ageing on lees: from 30 to 36 months.

ANALYTICAL DATA
Alcohol: 13% vol.; Sugar: 12 g/l.; Total acidity: 6,8 g/l.

SERVING TEMPERATURE
Serve at 6ºC to 8ºC.

TASTING NOTES

SIGHT
Pale golden yellow in colour. Persistent and tiny bubbles.

NOSE
Clear notes of toast, tropical fruit and nutty aromas of coconut and almonds.

PALATE
Full and rich palate of citrus, tropical fruit and almond flavours with a refreshing acidity, yeasty complexity, creamy texture and long finish.

PRODUCT PHOTOGRAPHY