Kompassus Rosé 2011 Sparkling
HARVEST AND VINIFICATION
Harvested the last week of August.
Balanced maturation, with 3-pass harvest.
Fermentation at controlled temperature 14 ° C.
Grapes transported in perforated boxes of 15 kg.
Dehydrated grapes followed by skin maceration. Pressing and fermentation in stainless steel.
Bottled in March 2012 according to the classic Champagne method.
Stage on lees about 4 years.
Dégorgement (disgorging) without added sugar - Extra Brut.
Total acidity: 4.95 g / l
Total sugars: 6 g / l
|Baga, Touriga Nacional, Pinot Noir|
|Anselmo Mendes and João Póvoa|
|Beautiful color of onion peel and a very fine, expressive but at the same time delicate aroma, with wild berries.|
|"Best of Portugal 2015" in Revista de Vinhos Magazine (2016); 17,5 pts "Revista de Vinhos" magazine (Nov 2016) ; 17 pts "Revista de Vinhos" magazine (Ago 2015)|