Made under the Charmat method with state-of-the-art technology, our Sparkling Wines have their own insignia that pleases and surprises those who taste them.
Our Sparkling
DESEADO
Rosé
Harvest Date | Second week of March |
Varietal Composition | 90% Torrontés Riojano 10% Malbec |
Elaboration Method | Charmat |
Yield | 14.000 kg / hectárea |
Harvest | By hand with berries selection on table. |
Winemaking | Must extraction with pneumatic press. After 48 hours, removal of the lees and addition of enzymes. Filtration. Single fermentation in pressure-resistant tanks with selected yeasts at 14°C/15°C for 15 days until reaching 6 atmospheres pressure. Fermentation is then stopped by cooling (-3°C) leaving the natural sugar in 70 g/l. Lees stirring during one and a half month. Bottling and 3 months storage before release. As the product is under carbon dioxide protection since the moment of its birth, the natural flavors of the grape are preserved. | Clarification | Granulated bentonite was used. |
TECHNICAL INFORMATION
Alcohol | 8.2% VOL/td> |
Total Acidity | 5.70 G/L |
Ph | 3.15 |
Residual Sugar | 64.0 G/L |
Production | 20.000 cases x 6 bottles |
TASTING NOTES
To the sight features like a really attractive bright pink sparkling, with very
small bubbles. To the nose is complex, with combined notes of berries,
quinces and flowers. The mouth-feel is sweet, fruity, with good acidity and
excellent body.
Lic. Leonardo Puppato
WINEMAKER
Torrontés
Harvest Date | Last week of March |
Varietal Composition | 100% Torrontés Riojano |
Elaboration Method | Charmat |
Yield | 12.000 kg / hectárea |
Harvest | By hand with berries selection on table. |
Winemaking | Must extraction with pneumatic press. After 48 hours, removal of the lees and addition of enzymes. Single fermentation in pressure-resistant tanks with selected yeasts at 14°C/15°C for 15 days until reaching 6 atmospheres pressure. Fermentation is then stopped by cooling (-3°C) leaving the natural sugar in 65 g/l. Bottling and 3 months storage before release. As the product is under carbon dioxide protection since the moment of its birth, the natural flavors of the grape are preserved. | Clarification | Granulated bentonite was used. |
TECHNICAL INFORMATION
Alcohol | 8,0% VOL/td> |
Total Acidity | 5.8 G/L |
Ph | 3.10 |
Residual Sugar | 62.0 G/L |
Production | 100.000 cases x 6 bottles |
TASTING NOTES
To the sight features like a greenish-yellow sparkling, with very small bubbles. To the nose is fruity, very elegant, with some white flowers, citrus and terpenic aromas. The mouth-feel is sweet, with good acidity and excellent body. Very pleasant.
Lic. Leonardo Puppato
WINEMAKER
Estra Brut
Harvest Date | March |
Varietal Composition | 40% Chardonnay 40% Pinot Noir 20% Sauvignon Blanc |
Elaboration Method | Charmat |
Yield | 12.000 kg / hectárea |
Harvest | By hand with berries selection on table. |
Winemaking | Each base varietal is obtained separately: After a gently squeeze enzymes and selected yeasts are added to undergo temperature controlled (14°C/15°C) fermentation during 15 to 20 days until reaching low alcohol and pleasant acidity wines. Base wines are kept on their lees for 4 months until blending. Blended base wine is then put into pressure-resistant tanks. Tirage liquor and yeasts are added to induce a second fermentation at low temperatures (between 13°C and 14° C). The resulting wine is left in contact with its lees for 4 months. Addition of expedition liquor, cold stabilization and bottling. | Clarification | Granulated bentonite was used. |
TECHNICAL INFORMATION
Alcohol | 12.8% VOL/td> |
Total Acidity | 6.85 G/L |
Ph | 3.22 |
Residual Sugar | 10.90 G/L |
Production | 50.000 bottles |
TASTING NOTES
To the sight features like a pale yellow sparkling, with with gold sparkles, very fine and persistent bubbles.
To the nose is fruity and floral, intense and elegant, with delicate notes of
bread and nuts.
The mouth-feel is sweet, it is fruity, fresh, with a citrus and herbal touch,
good acidity, creamy and with a long finish. Very pleasant.
Lic. Leonardo Puppato
WINEMAKER
ROSA DE LOS VIENTOS
Rosé Nature de Pinot Noir
Harvest date | Second week of february |
Varietal composition | 100% Pinot Noir |
Elaboration method | Charmat |
Yield | 9000 Kg./hectare |
Harvest | Handpicked. Clusters first and berries afterwards. |
Base winemaking | Cold maceration of whole berries in stainless steel tanks for 72 hours. Gently crush in pneumatic press to extract the pink colored must. Fermentation at controlled temperature (14°C) to get an 11.5% alcohol base wine. |
Sparking process | Addition of sugar and selected enzymes to induce a second fermentation at low temperature in pressure tanks until reaching a 5 bars pressure. Wine is kept on its lees for six months with occasional stirring. Expedition liqueur is added and then the sparkling wine is stabilized at low temperatures, filtered and bottled with isobaric filler. |
TECHNICAL INFORMATION
Alcohol | 12,8% VOL |
Total acidity | 6,85 G/L |
Ph | 3,05 |
Residual sugar | 2,83 G/L |
Annual production | 20.000 bottles |
TASTING NOTES
Sight: Eye-catching light-pink color with salmon tones, delicate and persistent bubbles.
Nose: Elegant ripe red fruits and delicated yeasts aromas.
Mouth: Dry, fruity, fresh, with good body and persistent aftertaste.
Lic. Leonardo Puppato
WINEMAKER
H. SCHROEDER
Extra Brut
Harvest Date | First week of February |
Varietal Composition | 50% Pinot Noir %50% Chardonnay |
Elaboration Method | Charmat |
Yield | 10.000 kg/hectare |
Harvest | Manual harvest. |
Winemaking | A base wine of low alcohol, made by pressing whole clusters and low temperatures fermentation (14 to 15°C) is used. Second fermentation is done in the traditional way, adding liqueur de tirage and selected yeasts (sacharomyces bayanus). Once the fermentation is finished, the sparkling is kept on its lees at low temperatures between 8 to 10 months with periodic lees stirring and tastings. Addition of liqueur d’expedition and bottling to store the wine at controlled temperatures before release. |
TECHNICAL INFORMATION
Alcohol | 8.2% VOL |
Total Acidity | 5.70 G/L |
Ph | 3.15 |
Residual Sugar | 64.0 G/L |
Production | 20.000 cases x 6 bottles |
TASTING NOTES
To the sight features like a really attractive bright pink sparkling, with very
small bubbles. To the nose is complex, with combined notes of berries,
quinces and flowers. The mouth-feel is sweet, fruity, with good acidity and
excellent body.
Lic. Leonardo Puppato
WINEMAKER
Brut Rosé
Harvest Date | First week of February |
Varietal Composition | 90% Pinot Noir 10% Chardonnay |
Elaboration Method | Charmat |
Yield | 10.000 kg/hectare |
Harvest | Manual harvest. |
Winemaking | A base wine of low alcohol, made by pressing whole clusters and low temperatures fermentation (14 to 15°C) is used. Second fermentation is done in the traditional way, adding liqueur de tirage and selected yeasts (sacharomyces bayanus). Once the fermentation is finished, the sparkling is kept on its lees at low temperatures between 8 to 10 months with periodic lees stirring and tastings. Addition of liqueur d’expedition and bottling to store the wine at controlled temperatures before release. |
TECHNICAL INFORMATION
Alcohol | 12,8% VOL |
Total Acidity | 6,60 G/L |
Ph | 3.15 |
Residual Sugar | 13,10 G/L |
Production | 15.600 bottles (limited edition) |
TASTING NOTES
H. Schroeder Brut Rosé achieves elegance through the quality of our grapes. Its character manifests itself thanks to its delicate pink colour, its fine and persistent bubbles and its aroma of red fruits. An attractive and sensual sparkling wine that manages to captivate those who seek distinction in excellence.
Serve between 4° and 6° keep in a dark and cool place.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
Brut Nature
Harvest Date | First week of February |
Varietal Composition | 80% Pinot Noir 20% Chardonnay |
Yield | 10.000 kg/hectare |
Harvest | Manual harvest. |
Winemaking | A base wine of low alcohol, made by pressing whole clusters and low temperatures fermentation (14 to 15°C) is used. Second fermentation is done in the traditional way,adding liqueur de tirage and selected yeasts (sacharomyces bayanus). Once the fermentation is finished, the sparkling is kept on its lees at low temperatures between 8 to 10 months with periodic lees stirring and tastings. Addition of liqueur d’expedition and bottling to store the wine at controlled temperatures before release. |
TECHNICAL INFORMATION
Alcohol | 12,8% VOL |
Total Acidity | 6,51 G/L |
Ph | 3.25 |
Residual Sugar | 5 G/L |
Production | 15.600 bottles (limited edition) |
TASTING NOTES
H. Schroeder Brut Nature traces its own path with sophistication and avant-garde. Of pleasant color, fine and persistent perlage and aroma of fresh fruits and citrus. It is the perfect combination that arises from the work carried out in our vineyard and winery.
Serve between 4° and 6° keep in a dark and cool place.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER
SCHROEDER
Brut Nature
Harvest Date | First week of February |
Varietal Composition | 60% Pinot Noir 40% Chardonnay |
Yield | 8.700 kg/hectare |
Harvest | Manual harvest. |
Winemaking | A base wine of low alcohol, made by pressing whole clusters and low temperatures fermentation (14 to 15°C) is used. Second fermentation is done in the traditional way,adding liqueur de tirage and selected yeasts (sacharomyces bayanus). Once the fermentation is finished, the sparkling is kept on its lees at low temperatures between 8 to 10 months with periodic lees stirring and tastings. Addition of liqueur d’expedition and bottling to store the wine at controlled temperatures before release. |
TECHNICAL INFORMATION
Alcohol | 12,8% VOL |
Total Acidity | 6,48 G/L |
Ph | 3,20 |
Residual Sugar | 5,85 G/L |
Production | 7.100 bottles |
TASTING NOTES
It presents an elegant salmon pink color, fine and persistent bubbles. Delicate floral notes, red fruits and complex yeast aromas are perceived. On the palate it is fruity, with good volume and intensity.
Naturally stabilized wine, bottled without filtering.
Lic. Leonardo Puppato
WINEMAKER