Burbujas de los Andes, Bonarda Brut Rosé Método Tradicional Dosage Zero, Mendoza, Altos Las Hormigas 75cl
“This sparkling wine, made exclusively with Bonarda grapes, is the result of our many years of work on sparkling wines made with this variety, a much-loved grape in Mendoza. It is a rosé made in the heights of the Andes, a terroir in which the Bonarda – at that height and in a caliche soil – releases all the fruit and freshness of mountain wines.
Bonarda grapes come from an alluvial-calcareous terrace in El Peral, Valle de Uco. Approximately 90% of the soil is made up of gravel covered in limestone, with a sandy loam matrix, with very low moisture retention. These low fertility soils contribute to dampening the natural vigor of the Bonarda vine.
Grapes are manually harvested, pressed in a basket press upon arrival at the winery, to which its pink color is due. Fermented at temperatures between 13ºC and 15ºC, with native yeast and without any acidity correction. Second fermentation in the bottle, traditional method. Contact on lees for 12 months, to maintain fruit and freshness and to achieve complexity without falling into yeasty notes. It does not have expedition liquor (no dosage) to maintain varietal purity and its original characteristics.
Shows an onion skin color, with coppery and orange reflections, fine and persistent bubbles shine in the glass. On the nose it exhibits fruity notes, where white peach and tangerine peel stand out, as well as aromas of pistachio and walnut. It is a sparkling wine with high aromatic intensity, very expressive. It has a good entry into the mouth, displaying a balanced and long acidity, which contributes to a vibrant sensation on the palate. Its ideal service temperature is between 8º and 10ºC
Winemakers: Alberto Antonini, Attilio Pagli, Federico Gambetta, Ana Wiederhold