PREMIUM SPARKLING
Brazilian sparkling wines are global quality benchmarks. We supply labels crafted by both Charmat and Traditional methods, meeting the most demanding palates.
SUPPLY CHAIN TRANSPARENCY: 3 STAGES — SAMBA EXPORT'S OPERATIONAL DIFFERENCE
| STAGE | TIMING | WHAT IS DELIVERED |
|---|---|---|
| 1 — ORIGINATION | At the Winery (Serra Gaúcha) | Grapes are harvested early for balanced acidity and undergo second fermentation by the Charmat or Traditional method. |
| 2 — LOGISTICS | Aging on Lees & In-Land Transit | Wines age on lees to build perlage complexity, then are bottled and kept under temperature-controlled transport to the port terminal. |
| 3 — FINAL CERTIFICATION | At Shipment | Issuance of the enological lab analysis and certificate of origin/denomination, confirming full traceability of each bottled case. |
TECHNICAL SPECIFICATIONS
| PARAMETER | VALUE / LIMIT |
|---|---|
| TYPE | BRUT, EXTRA BRUT, DEMI-SEC, MOSCATEL |
| METHOD | CHARMAT / TRADITIONAL METHOD |
| ALCOHOL CONTENT | 7.5% - 12.5% VOL. |
| SERVING TEMP | 4°C - 8°C |
| PACKAGING | 750ML BOTTLES / 6 UNIT CASES |
GLOBAL STANDARDS
Consistently recognized in international competitions for freshness, balanced acidity, and persistent perlage.
public
CERTIFICATE OF ORIGIN / DENOMINATION
health_and_safety
ISO 9001:2015 CERTIFIED
science
ENOLOGICAL LABORATORY ANALYSIS
verified
CRITICAL: ENOLOGICAL LAB ANALYSIS PER VINTAGE BEFORE SHIPMENT
PACKING & LOGISTICS
PACKAGING
750ML BOTTLES / 6 UNIT CASES
SHIPPING MODE
Container Type
20' DRY FCL
Transport Temperature
AMBIENT / TEMPERATURE CONTROLLED
EXPORT CYCLE
Harvest
Export
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
OUR TEAM RESPONDS WITHIN 24 HOURS FOR EXPORT INQUIRIES
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