Gran Plus Ultra Pinot Noir 75cl.

PREPARATION

Grapes: Pinot Noir.   In Gran Plus Ultra Pinot Noir you start by planning the optimal harvest time, looking for a good level of coloring matter in the skin as well as considerable acidity and moderate alcohol content. After destemming the grapes, we let them macerate, leaving the must in contact with the skins for about 3 or 4 hours. Subsequently, the must, now pink in color, is filtered and selected yeasts are added to start fermentation at a temperature between 15 and 17ºC. After assembling, we bottle the wine together with the tirage liquor (mixture of sugar and selected yeasts). The bottles are lowered into the underground cellars (at a constant temperature of 17ºC) where a second fermentation takes place, which lasts about 8 weeks, followed by an aging period in contact with the yeast lees. In total, the wine will spend a minimum of 12 months in the winery, after which stirring takes place (decanting the bottles to facilitate agglutination and subsequent removal of sediments) and disgorging, at which time the sediments deposited after the second fermentation are extracted. Subsequently, an amount of expedition liquor is dosed that will determine its Brut dosage. Finally, the bottle is permanently covered with a cork stopper.

TASTING

View: Delicate salmon pink color of medium tone. Fine bubbles and delicate crown.   Nose: The aromas of raspberry, blackberry and strawberry are joined by a light citrus aroma that enhances the previous ones and gives it freshness.   Mouth: In the mouth the notes of red fruits stand out, it is fresh, balanced and the bubbles favor the sensation of creaminess, enhanced by its aging in contact with the yeasts.

Grapes: Pinot Noir.

In Gran Plus Ultra Pinot Noir you start by planning the optimal harvest time, looking for a good level of coloring matter in the skin as well as considerable acidity and moderate alcohol content. After destemming the grapes, we let them macerate, leaving the must in contact with the skins for about 3 or 4 hours. Subsequently, the must, now pink in color, is filtered and selected yeasts are added to start fermentation at a temperature between 15 and 17ºC. After assembling, we bottle the wine together with the tirage liquor (mixture of sugar and selected yeasts). The bottles are lowered into the underground cellars (at a constant temperature of 17ºC) where a second fermentation takes place, which lasts about 8 weeks, followed by an aging period in contact with the yeast lees. In total, the wine will spend a minimum of 12 months in the winery, after which stirring takes place (decanting the bottles to facilitate agglutination and subsequent removal of sediments) and disgorging, at which time the sediments deposited after the second fermentation are extracted. Subsequently, an amount of expedition liquor is dosed that will determine its Brut dosage. Finally, the bottle is permanently covered with a cork.

View: Delicate salmon pink color of medium tone. Fine bubbles and delicate crown.

Nose: The aromas of raspberry, blackberry and strawberry are joined by a light citrus aroma that enhances the previous ones and gives it freshness.

Mouth: In the mouth the notes of red fruits stand out, it is fresh, balanced and the bubbles favor the sensation of creaminess, enhanced by its aging in contact with the yeasts.

Excellent accompaniment to consistent appetizers or fish rice. Perfect with salmon and raw blue fish (in sashimi, sushi, carpaccio or tartar) or grilled, since its acidity balances the fat content of these fish.