Lahusen Extra Brut Rosé
Grapes from a soil of sandy-loam composition, calcareous, and with abundant
gravel resulting from the degradation of the bedrock of Los Cerros de San Juan,
typical of Colonia Sacramento.
Crafted under the ancestral champenoise method with Pinot Noir and Chardonnay
varieties.
Winemaking:
Traditional, hand-harvested in late January. Selection of clusters, destemming,
cooling, and once in the press, only up to 0.4 bar.
The first alcoholic fermentation co-ferments in stainless steel tanks at temperatures
not exceeding 15°C, induced with selected yeasts until reaching minimum residual
sugar and very few sulfites. Stabilized.
The second fermentation takes place in the bottles that will later reach the
consumer, after adding cane sugar, yeasts, and nutrients to generate 5.5 kg of
internal pressure. Capped with a crown cap and placed in riddling racks (pupitres)
for a minimum of 12 months, where it undergoes remuage until the residues inside
the bottle settle at the bottom of the cap.
The neck of the bottle is then frozen, and disgorgement (dégorgement) is
performed (the cap with the frozen lees is removed) and a liqueur crafted for the
occasion (liqueur d'expédition) is added with sugar again to leave the finished
product at 6 g/l.
Corked, wired, and labeled.
Characteristics:
Of a subtle salmon pink color. Abundant release of fine bubbles that give rise to a complete crown. Fruity, fresh, soft, and eternal in the mouth. Ideal for sharing good and great moments.
Analytical Data
Alcohol: 11.7%
Sugar: 6 g/l
pH: 3.19
