Bodegas Salentein proposes Alyda Van Salentein Brut Nature, “Our tribute to this noble, interesting and sophisticated woman; daughter of the first lord of Salentein and who gave a unique character to the lifestyle in the origins of the Salentein Mansion. This Cuvée Prestige that bears his name, invites us to celebrate those occasions that deserve to be celebrated, those moments that with the passage of time, instead of disappearing, become eternal ”, he says. Carlos Bauzá, Winemaker at Bodegas Salentein.
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Bodega Callia, recommends Callia Sparkling Extra Brut, “A young, fresh and attractive sparkling wine, with a predominance of fruit, such as white peach, and flowers, such as jasmine. Its accessible price makes it ideal for sharing not only on special dates but also in meetings with friends ”, he says. Gustavo Daroni, winemaker Bodegas Callia.
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Ezequiel Ortego, Costa y Pampa winemaker, says: “If I have to recommend a sparkling wine to give as a gift, I don’t doubt it, I’m going for the elegance of the Extra Brut from Costa and Pampa. It is very fresh, with good volume on the palate and a very fine and persistent bubble. It has aromas of toasted bread, typical of the traditional production method (champenoise method), but we also find fruity notes in which pear and pineapple predominate. And yes, it is from the South of the province of Buenos Aires “.
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Trapiche Bottom of Cave Brut Nature It is a sparkling wine with abundant foam, it has fine and persistent bubbles. It expresses a yellow color with some green and reddish tones. The aromas of toast and yeast mingle with the fruity of Chardonnay and Pinot Noir, in a sublime harmony. On the palate it is unctuous, creamy, refreshing and very delicate “says Adriana Huck, Trapiche’s winemaker.
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Cruzat Naranjo (Bodega Cruzat) is the first and only orange sparkling wine on the Argentine market made under the traditional method. Although orange wines are beginning to prevail as an alternative between whites, rosés and reds, so far there were no sparkling wines in this category. Its preparation is inspired by ancient techniques to achieve an extraordinary concentration of color, aromas and flavors. In his last report, Tim Atkin awarded him 90 points.
“Cruzat Naranjo is a sparkling wine obtained through the maceration of Chardonnay grapes -from Luján de Cuyo- fermented with indigenous yeasts and with their skins, just as red wines are made: It is a sparkling white grape with a red soul “, Explain Lorraine mulet, winemaker at Bodega Cruzat.
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Sparkling wine Sottano Malbec Rosé is another recommended. For fans of bubbles, it is made by the Charmat method looking for elegance and freshness. Vibrant and seductive pink in color, with small and persistent bubbles that guide our nose aromas of red fruits such as raspberries, cherries and strawberries, we also find typical notes of toast and the presence of floral notes such as roses and jasmine. Its good mouth volume and creaminess combine with natural acidity to make this sparkling wine fresh, fruity and youthful. Ideal to accompany appetizers, desserts and seafood.
“It is a very elegant sparkling wine, refreshing due to its acidity and smooth texture due to its bubbles. Ideal to accompany special moments, such as a toast or entertainment, with a good price-quality ratio “, he says Rocio Garcia, winemaker at Sottano and Colosso Wines wineries.
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The boutique winery Ángel Negro Wines presents Bubbly, a sparkling natural sweet, smooth and sophisticated. Ideal to serve with seafood, sushi, foie grass, pear tart with almonds, apple tart, lemon pie, or as an aperitif in good company. For Mother’s Day it offers an interesting option of a case that comes with an imported crystal goblet.
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Doña Paula surprises with Wild White, the first sparkling Sauvignon Blanc from Argentina. It is a Brut Nature produced under the Charmat method, which is used to guarantee freshness on the nose and in the mouth and to obtain a sparkling wine with a younger style. As for its production, the grapes are harvested avoiding oxidation, cooling and gentle pressing is carried out, and then a film maceration in order to transfer the varietal character of the skin to the must. Alcoholic fermentation takes place at low temperatures, in stainless steel tanks, to preserve the primary aromas. This is followed by a second short fermentation to make foam.
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