Price:  £81.25 | Case Rate: £13.54
Ex Tax: £67.71

Miolo - Cuvee Tradition Brut Rose NV


  • Country: Brazil
  • Grape: Champagne Blend
  • Grape Percentage: 50% Chardonnay, 50 % Pinot Noir
  • Alcohol Percentage: 12.68
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
JR: 17 (NV)

Wine tasting notes

Clear and pink coloring of medium intensity, fine and persistant perlage, mild with a slight crown. Delicate fruit aroma, like strawberry and cherry. In its assessment presents a balanced acidity, a little bit creamy, accompanied by a soft, medium and pleasant persistence.

Winery Information


Since the first plantings of grapes on the Miolo plots in 1897, the area and family have been known for providing quality fruit. It was only in the 1970s that attention began to turn to what we know as ?Classic? grape varieties and then in the 1990s began to bottle it under their own label. While many New World producers in South America rely on irrigation to grow vines in the first place, Miolo?s vineyards can be farmed entirely naturally. The resulting wines then reflect the terroir much more.. read more

Expert Reviews (NV)17 pts

Tasted March 2011 - Bright Victoria plum colour. Deeply coloured. Lots of red fruit on the nose. Very attractive. Dry and bags of red fruit on the palate but dry tasting. Some skin grip adds freshness and food friendliness. Very fine bead. (JH)

Vinification Notes

Manual harvest. Manual selection of the bunches in a selecting table, keeping the whole berries In the white grapes, careful pressing to ensure minimum contact with skins, so polyphenols are not extracted. Fifty percent of must is extracted (0.5l from 1kg of grapes). In the red grapes, the filling of the tanks is by gravity In the red grapes, it is made short maceration at 1ºC, for 4 hours and it is taken 20% pf the must from these varietals. Blend of the must of white and red grapes. ''Debourbage'': prior cold cleaning of the must at the temperature of 8°C. Alcoholic fermentation in controlled temperature from 13 º to 15º Conservation in stainless tanks Second fermentation in the bottle for approximately 40 days, in controlled temperature of 12°C Approximate aging of 6 months on yeast in groundwater and acclimatized caves. ''Remuage'': bottles are placed in special pyramidal racks and manually rotated (1/4 turn) daily for about 30 days, so that the residue collects in the bottlenecks.