Caelum Eclat PLATA Extra Brut 2017
Traditional-method Extra Brut from Chardonnay and Pinot Noir grown in Agrelo, Mendoza, aged at least 36 months on the lees.
Agrelo, Luján de Cuyo, Mendoza
Tasting notes
Golden in the glass with a fine, delicate bead. Citrus and green apple on the nose, layered with brioche and fresh bread crust from the long time spent on the lees. The palate opens fresh and dry, with the lees ageing showing through in texture and finish.
Pairs with
- Grilled prawns or octopus
- Beef tartare
- Oysters and raw seafood as an aperitif
- Grilled chicken with lemon and herbs
- Aged hard cheeses
Where it comes from
Eclat is French for brilliance or burst, a nod to where this sparkling wine borrows its method from. Mendoza is best known for Malbec, but Bodega Caelum also makes a sparkler exactly the way it is done in Champagne: second fermentation in the bottle, a minimum of 36 months resting on the yeast, riddling in pupitres and a low dosage after disgorgement, leaving 6 g/l of sugar. The fruit comes from Agrelo in Luján de Cuyo, the historic wine district just south of Mendoza city. Planted in 2009 on clay with river stones, the vineyard sits at 1,000 metres in the foothills of the Andes, where cool nights help the grapes keep their acidity. Harvest is by hand, and around 4,000 bottles are made each year.
Traditional method with second fermentation in bottle, at least 36 months on the lees, riddling in pupitres and disgorgement with expedition liqueur; 6 g/l total sugar.
Serving
Serve chilled at 10–11 °C.
Technical sheet
| Vintage | 2017 |
|---|---|
| Grapes | 67% Chardonnay, 33% Pinot Noir |
| Region | Agrelo, Luján de Cuyo, Mendoza |
| Altitude | 1.000 m |
| Serving temperature | 10 °C |
| Winemaker | Juan Ubaldini |
| Bottles produced | 4.000 |
From the winery Caelum
A family estate in Agrelo that spent a decade growing grapes before it started bottling its own wine.