Luigi Bosca Boheme

Name: Luigi Bosca Boheme
SKU: 1010401
Price: 0.03 USD
Availability: InStock

Non-returnable

$0.03

Vineyards: Produced with grapes grown in estate vineyards, located in Lujan de Cuyo and Tupungato, Valle de Uco, Mendoza.

Altitude: Between 800 and 1,200 meters.

Age of the vineyards: Luján de Cuyo: 30 years average. Uco Valley: 20 years.

Variety: Pinot Noir 50%, Chardonnay 40%, Pinot Meunier 10%. Agronomists Engineer: Alberto Arizu Sr / Engineer Juan Sola.

Winemakers: Pablo Cuneo Aging: potential 5 years. Recommended wine serving temperature: Between 8 ° C to 10 ° C.

Bodega

Luigi Bosca

Descripcion

Luigi Bosca Bohème · Brut Nature is a bright golden sparkling with delicate and elegant aromas and notes that are reminiscent of white and dried fruits and toasted bread. It is lively and refreshing in the mouth, clean and balanced in the palate, with fine and persistent bubbles. With its complex character, great structure and finesse in the mouth, this sophisticated wine was developed to celebrate unique moments. Vineyards: Produced with grapes grown in estate vineyards, located in Lujan de Cuyo and Tupungato, Valle de Uco, Mendoza. Altitude: Between 800 and 1,200 meters. Age of the vineyards: Luján de Cuyo: 30 years average. Uco Valley: 20 years. Variety: Pinot Noir 50%, Chardonnay 40%, Pinot Meunier 10%. Agronomists Engineer: Alberto Arizu Sr / Engineer Juan Sola. Winemakers: Pablo Cúneo Ageing: potential 5 years. Recommended wine serving temperature: Between 8 ° C to 10 ° C. Recommended pairings: Perfect to enjoy with augratin oysters, grilled prawns or a risotto with mushrooms. Climate: Continental climate, with a wide range of temperature between day and night, and distinct seasons which contribute to good plant growth. The altitude and its microclimate are ideal for the grapes since they provide a unique character. Good luminosity with many sun hours. Soil and vine: The soil has a sandy-loam structure, with boulder of varying size in depth. There are bigger stones below the 60 centimeters. No chemical herbicides are used at the vineyard, and biodynamic practices are used for their care and treatment. Winemaking: To make the base wine, grapes are manually harvested. Once in the wine cellar, these are selected and pressed in their whole cluster. Then, the must stays in the decanting ponds for 24 hours. The three varieties are fermented separately in stainless steel tanks at a temperature of around 12-14 ° C. The wines produced do not undergo malolactic fermentation to preserve the freshness of the malic acid. Afterwards, the blend is made and the second fermentation takes place. It consists of filling the bottles with the base wine and adding selected yeasts and sugar for the tirage at a temperature of 18 ° C. It stays on its own for two years in order to provide creaminess and aromatic complexity, then the disgorging takes place and the expedition liqueur defining the Brut Nature sparkling category is added. Aging in barrels: Does not have. Technical data: Alcohol: 12.30 ° PH: 3.20 Total acidity: 6.00 g / l Residual sugar: 4.02 g

Varietal

Brut Nature

Ingles

"Luigi Bosca Bohème · Brut Nature is a bright golden sparkling with delicate and elegant aromas and notes that are reminiscent of white and dried fruits and toasted bread. It is lively and refreshing in the mouth, clean and balanced in the palate, with fine and persistent bubbles. With its complex character, great structure and finesse in the mouth, this sophisticated wine was developed to celebrate unique moments. Vineyards: Produced with grapes grown in estate vineyards, located in Lujan de Cuyo and Tupungato, Valle de Uco, Mendoza. Altitude: Between 800 and 1,200 meters. Age of the vineyards: Luján de Cuyo: 30 years average. Uco Valley: 20 years. Variety: Pinot Noir 50%, Chardonnay 40%, Pinot Meunier 10%. Agronomists Engineer: Alberto Arizu Sr / Engineer Juan Sola. Winemakers: Pablo Cuneo Aging: potential 5 years. Recommended wine serving temperature: Between 8 ° C to 10 ° C. Recommended pairings: Perfect to enjoy with augratin oysters, grilled prawns or a risotto with mushrooms. Climate: Continental climate, with a wide range of temperature between day and night, and distinct seasons which contribute to good plant growth. The altitude and its microclimate are ideal for the grapes since they provide a unique character. Good luminosity with many sun hours. Soil and vine: The soil has a sandy-loam structure, with boulder of varying size in depth. There are bigger stones below the 60 centimeters. No chemical herbicides are used in the vineyard, and biodynamic practices are used for their care and treatment. Winemaking: To make the base wine, grapes are manually harvested. Once in the wine cellar, these are selected and pressed in their whole cluster. Then, the must stays in the decanting ponds for 24 hours. The three varieties are fermented separately in stainless steel tanks at a temperature of around 12-14 ° C. The wines produced do not undergo malolactic fermentation to preserve the freshness of the malic acid. Afterwards, the blend is made and the

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Product Details

Recommended pairings: Perfect to enjoy with augratin oysters, grilled prawns or a risotto with mushrooms. Climate: Continental climate, with a wide range of temperature between day and night, and distinct seasons which contribute to good plant growth. The altitude and its microclimate are ideal for the grapes since they provide a unique character. Good luminosity with many sun hours. Soil and vine: The soil has a sandy-loam structure, with boulder of varying size in depth. There are bigger stones below the 60 centimeters. No chemical herbicides are used in the vineyard, and biodynamic practices are used for their care and treatment. Winemaking: To make the base wine, grapes are manually harvested. Once in the wine cellar, these are selected and pressed in their whole cluster. Then, the must stays in the decanting ponds for 24 hours. The three varieties are fermented separately in stainless steel tanks at a temperature of around 12-14 ° C. The wines produced do not undergo malolactic fermentation to preserve the freshness of the malic acid. Afterwards, the blend is made and the