The First and Only Champagne in Brazil! 
 
 Elaboration method: 
 Champenoise - 36 months of autolysis.  Initially, a selection of bunches is carried out on a sorting table. Then, direct pressing is done in a pneumatic press. Then a portion of the base wine is fermented in French oak barrels. The frothing, inside the bottle itself (Champagne or Traditional Method), is carried out in an environment with controlled temperature in an underground cellar, where the sparkling wine matures for 36 months, before being marketed. After the maturation and autolysis period, the yeast sediments deposited in the bottle are separated and the expedition liqueur is added, finishing the sparkling wine and the product is  ready for consumption.
 
 RECENT AWARDS
 Silver Medal: Decanter-speven spurrier  | 2018
 Gold Medal: Great Tasting of Brazilian Wines  | 2018
 Gold Medal: Vinus  | 2017
 
 Visual:
 It presents a rich visual aspect, straw yellow in color, with golden reflections and fascinating perlage.
 
 Olfactory:
 Sophisticated and intense aroma of ripe fruits such as pineapple and pear, perfectly aligned with notes of dried fruits and toasted aromas, resulting from the long maturation process.
 
 Gustatory:
 In the mouth it presents complexity, excellent creaminess and volume, ending with an incredible aftertaste, which refers to nuances of dried fruits and toasted bread.
 Grape:
 Chardonnay.
 
 service temperature
 4 to 6°C.
 
 Vineyards:
 Serra Gaúcha and Serra do Sudeste - RS - Brazil.
 
 Harmonization:
 Allows for several possibilities: Harmonizes perfectly with cold dishes and seafood, such as oysters and lobster. Also taste with pasta, risottos and matured cheeses.