Lancers Rose Sparkling Wine

LANCERS

ROSÉ SPARKLING WINE
PORTUGAL

Lancers was launched in 1944, after Henry Behar visited Europe with the objective of finding a rosé wine that could be particularly appealing to the American palate. His search ended in Portugal, more precisely in the Palmela region, in the famous cellars of José Maria da Fonseca. There, he found the moderately sweet, sparkling rosé wine he had been looking for. The wine was christened “Lancers” in homage to one of Mr. Behar’s favourite paintings: “Las Lanzas” by Velázquez. Produced from the best Portuguese grape varieties, the first shipment of Lancers arrived in the US in late 1944. The distributor was Vintages Wines.

Lancers sparkling wine was launched in 1984. The method used to produce it is known as the “Continuous Method”, consisting of several interconected tanks and with controlled temperature and pressure, through which the base wine ferments a second time after the addition of must and yeasts. This process takes about one month. Presently Lancers continues to be a case-study for success, having a world-wide presence and being one of the Portuguese wines most sold around the world.

In 2014, José Maria da Fonseca decides to launch on the market a Sparkling Brut Rosé . A fruity and balanced sparkling wine with fine and persistent bubbles and a delicate salmon color, produced by the method of closed tanks, also known as Method Charmat (2nd fermentation takes place in closed tanks, equipped with temperature control in order to effectively control the fermentation and stabilization processes of the final product).


VINTAGE INFORMATION

REGION

PORTUGAL

VINEYARD AREA

-/-

NO INFORMATION

PRODUCTION

-/-

WINE PRODUCTION

BOTTLED

-/-

NO INFORMATION

GRAPE VARIETIES

-/-

CASTELÃO

-/-

SYRAH

ANALYSES

11.6

ALCOHOL

5.1

TOTAL ACIDITY
(TARTARIC ACID)

3.30

pH

STORAGE

12º

TEMPERATURE

60

HUMIDITY

SHELF LIFE

3 TO 4 YEARS

AFTER BOTTLING

TASTING NOTES

COLOR

Salmon

AROMA

Strawberry, raspberry, blackcurrant and violet.

PALATE

Elegant fruit, balanced acidity, medium / small bubble.

FINISH

Long

VINIFICATION

Fermentation takes place without skins at 20ºC.

AGING

None

SERVING SUGGESTIONS

It should be served at a temperature of 10ºC.


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