ARTWINE 18 White Brut Sparkling 2018
Ukrainian White Brut Sparkling Wine
Crafted 236 feet underground in the world's deepest sparkling winery and fermented in the bottle for 18 months, this Brut dazzles with soft, fresh taste and clean slate minerality.
Brilliance in a bottle.
NOSE: Traditional nose, evolving aromas of green apple and a touch of gooseberry. Light-bodied and fruity with a vibrant acidity and delicate hints of flowering acacia and light berries. Finish is crisp and clean.
PAIRINGS: Recommended as an aperitif, ideal with fish and seafood dishes, light salads.
COLOR: Light straw - golden with a fine and persistent perlage.
About wine
About wine
The Location
Grapes are grown in vineyards along the northern shore of the Black Sea, snuggled between the lush Danube and Dniester River basins. The fertile black earth soil along the gentle elevation gain is a combination of sand, silt, and clay. Grapes experience moderate water stress.
Grapes are grown in vineyards along the northern shore of the Black Sea, snuggled between the lush Danube and Dniester River basins. The fertile black earth soil along the gentle elevation gain is a combination of sand, silt, and clay. Grapes experience moderate water stress.
The Location
Grapes are grown in vineyards along the northern shore of the Black Sea, snuggled between the lush Danube and Dniester River basins. The fertile black earth soil along the gentle elevation gain is a combination of sand, silt, and clay. Grapes experience moderate water stress.
Grapes are grown in vineyards along the northern shore of the Black Sea, snuggled between the lush Danube and Dniester River basins. The fertile black earth soil along the gentle elevation gain is a combination of sand, silt, and clay. Grapes experience moderate water stress.
The Wine
From start to finish this fine wine is crafted 236 feet underground in constant temperatures of 57-59°F using the same natural techniques practiced for over 300 years in Champagne, France. The juice from the grapes is extricated under the weight of the grapes themselves with little skin contact. Primary fermentation in tanks creates a dry wine without sugars, allowing the selection of the best blends. During the next 40 - 50 days, active secondary fermentation takes place in the bottle, and the wine is naturally saturated with carbon dioxide. Further aging in the bottle for at least 18 months occurs on yeast lees, allowing the wine to acquire its multifaceted bouquet and full palate.
From start to finish this fine wine is crafted 236 feet underground in constant temperatures of 57-59°F using the same natural techniques practiced for over 300 years in Champagne, France. The juice from the grapes is extricated under the weight of the grapes themselves with little skin contact. Primary fermentation in tanks creates a dry wine without sugars, allowing the selection of the best blends. During the next 40 - 50 days, active secondary fermentation takes place in the bottle, and the wine is naturally saturated with carbon dioxide. Further aging in the bottle for at least 18 months occurs on yeast lees, allowing the wine to acquire its multifaceted bouquet and full palate.
The Wine
From start to finish this fine wine is crafted 236 feet underground in constant temperatures of 57-59°F using the same natural techniques practiced for over 300 years in Champagne, France. The juice from the grapes is extricated under the weight of the grapes themselves with little skin contact. Primary fermentation in tanks creates a dry wine without sugars, allowing the selection of the best blends. During the next 40 - 50 days, active secondary fermentation takes place in the bottle, and the wine is naturally saturated with carbon dioxide. Further aging in the bottle for at least 18 months occurs on yeast lees, allowing the wine to acquire its multifaceted bouquet and full palate.
From start to finish this fine wine is crafted 236 feet underground in constant temperatures of 57-59°F using the same natural techniques practiced for over 300 years in Champagne, France. The juice from the grapes is extricated under the weight of the grapes themselves with little skin contact. Primary fermentation in tanks creates a dry wine without sugars, allowing the selection of the best blends. During the next 40 - 50 days, active secondary fermentation takes place in the bottle, and the wine is naturally saturated with carbon dioxide. Further aging in the bottle for at least 18 months occurs on yeast lees, allowing the wine to acquire its multifaceted bouquet and full palate.
The Taste
Green apple with a touch of gooseberry.
Green apple with a touch of gooseberry.
The Taste
Green apple with a touch of gooseberry.
Green apple with a touch of gooseberry.
Details
Brand: ARTWINERY, Ukraine
Grapes: Blend of Chardonnay (44%), Riesling (36%), Aligoté (20%)
Appellation: Ukraine, Black Sea Regions
ABV: 12%
Sulfites: less than 100 ppm
Our premium wines are green harvested. Small, unripe grapes are removed by hand—sacrificed to allow the vine to put all its energy into developing superior grapes with complex character.
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