ALH BURBUJAS DE LOS ANDES BRUT ROSÉ (ESPUMANTE)
This year was characterized by being very dry, with an average of precipitation below the historical records of Mendoza. The minimum temperatures were the highest in the last 10 years and the days were very hot, especially in the months before the harvest. As a result, we have very concentrated grapes with great processing potential. February brings cooler days, in which we optimize harvesting logistics and manage to collect the grapes at the optimum moment of ripeness. At the beginning of March, all the grapes were in the winery.
100% Bonarda grapes from an alluvial-limestone terrace in El Peral, Valle de Uco. Approximately 90% of the soil is made up of gravels covered in limestone, with a sandy loam matrix, with very low moisture retention. These low fertility losses contribute to placating the natural vigor of the Bonarda vineyard.
Hand harvested, pressed in a cane press just outside the winery, where its rosy color appears. Fermented at temperatures between 13ºC and 15ºC, with native yeast and without any acidity correction. Second fermentation in a bottle, traditional method. Leave contact for 12 months, to maintain the fruit and freshness, and achieve completeness without falling into yeast notes. Do not have expedition liquor (dosage) to maintain varietal purity and its original characteristics.
This sparkling wine, made exclusively with Bonarda grapes, is the result of our work of many years on sparkling wines with this variety, a strain very beloved in Mendoza. This is a hecho rosé in the heights of the Andes, a terroir in which La Bonarda – at this height and in a caliche soil – releases all the fruit and freshness of the mountain wines.
Shows a brilliant rose gold color, with copper reflections. Its small bubbles rise slowly across the crown, forming a perfect pearl collar. It has a complex nose, which combines notes of bread, seeds of sunflower, with fruity notes of mandarin, cherry, ripe apricot and sand, and floral notes of azahar and white flowers. In the mouth it is raw, with a balanced acidity that works as a conductor for a vertical wine. Of medium volume, notes of bread, fruits and flowers are again present on the palate. The ideal serving temperature is between 8º and 10ºC.
