QUARTZ REEF Methode Traditionnelle Brut NV
DESCRIPCIÓN
Quartz Reef Méthode Traditionnelle Brut NV is a premium sparkling wine made according to the traditional method (“Champenoise”), where the second fermentation takes place in the bottle, followed by a minimum aging of 24 months on the lees, which gives depth and complexity to the final product. .
The grapes come exclusively from the Bendigo vineyard in Central Otago (South Island, New Zealand), planted in 1998 on terraces of quartzitic soils and fine sands at an altitude of 217–264 m. The environment, certified organic (BioGro) and biodynamic (Demeter), created the ideal conditions for an authentic expression of the terroir. .
The selection is manual and careful: the grapes from Pinot Noir (approximately 62–76%) and Chardonnay (24–38%) are hand-harvested and gently pressed to preserve varietal integrity and purity. Following an initial fermentation of the base wines, the cuvée is blended and undergoes extended bottle aging on its lees with manual stirring. .
Quartz Reef's philosophy is based on minimal intervention. The vineyard is managed with high densities and reduced yields per vine, seeking greater varietal concentration; the winery prioritizes spontaneous fermentations with native yeasts, without additives or aggressive fining. .
Renowned for its elegance and refinement, it has received remarkable scores: 92 points James Suckling and 90 Decanter points, cementing its place as a top-tier sparkling wine within New Zealand's Méthode Traditionnelle. .
Mariscos
Sushi
Fish
Ceviche
Frutos secos
Aperitivos
CATA
Vista
A la vista se muestra de color pajizo pálido, con reflejos dorados y una burbuja fina y persistente que forma una corona elegante.
Nariz
En nariz despliega aromas frescos y precisos de manzana verde, pera y un delicado matiz cítrico, complementados por notas sutiles de brioche y pan tostado que provienen de su crianza sobre lías.
Boca
En boca sorprende por su equilibrio entre frescura vibrante y textura cremosa. Las burbujas acarician el paladar, mientras reaparecen recuerdos frutales y matices de frutos secos. Su acidez bien integrada prolonga el paso y deja un final limpio, largo y mineral, reflejo de su meticulosa elaboración según el método tradicional y del carácter único de Central Otago.
