Vineyards Magazine

Miolo the Brazilian wine estate, announces the recovery of the first batch of aged Brazilian sparkling wine in an underwater cave. The company is the first and only in Brazil to use this method.

The operation was carried out on 12 October, 12 months after Miolo Cuvée Brut diving in the Brittany Sea, France. The labels will reach the Brazilian and European markets by the end of this year, for a special and limited edition.

“In Brazil and Europe there are high expectations regarding the withdrawal of bottles from the sea. We are approaching the end of the year, an expressive moment for sparkling wine sales and no doubt, lovers and collectors will want to have in their cellars and the first Brazilian product aged in an underwater cave, “says Adriano Miolo, superintendent of the Brazilian group.

Strategically immersed in the island of Ouessant, in the region known as Baie du Stiff, bottles of Miolo Cuvée Tradition Brut have been kept in contact with sea temperatures (11 to 13 ° C). The underwater cave creates ideal conditions for aging wines: darkness, total humidity, constant temperature and pressure.

According to Director Adriano, the effects of conservation of sparkling wines on the seabed are observed in laboratory tests and tastings. A submerged label has up to 10 times more molecular compounds than those aged with traditional methods; these compounds are responsible for the formation of aromas and complexity of the beverage. In the tests the results indicate the quality of the method: sparkling wines have a richer floral flavor, complexity, freshness and clear notes of butter and nuts.

New lots in 2018

In 2018 it will be possible to appreciate the results of the aging of another Miolo in a submerged cave: Miolo Cuvée Tradition Brut Rosé, in an even smaller edition. A small batch of the product rests in the Brittany Sea from June this year and has to stay there for 12 months. A second batch of Miolo Cuvée Tradition Brut was also submerged in June and will arrive in the market next year.

The labels of the Miolo Cuvée Tradition line are processed in the Vale dos Vinhedos in the state of Rio Grande do Sul in Brazil, with Chardonnay and Pinot Nero grapes using the traditional method, ie fermentation in the bottle itself; the process is the same as used by French maisons for processing Champagne.