Brut Rosé

In 2005, with the goal of creating Brazil's iconic sparkling wine, Casa Valduga commemorated 130 years since the arrival of the Italian family in Brazil with the production of this unrivaled Brut 130. In 2018, line 130 gains one more copy, the 130 Brut Rosé, demonstrating that the classic can be reinvented.
  • Brut Rose Sparkling
  • Chardonnay e Pinot Noir
  • 36 months causing yeast autolysis
  • Vale dos Vinhedos
  • 6º to 8ºC
  • Guard until 4 years after dégorgement. Provided it is maintained in the right conditions for full development.
  • Fish, seafood, japanese food, risottos and appetizer.

Made from special vintages of the grapes Chardonnay and Pinot Noir, through the champenoise method, remains in yeast autolysis for 36 months. Luminous, it has salmon coloration, with fine and delicate perlage, forming a generous crown. The bouquet is expressive, denoting candied fruit and cherry liqueur, along the tasting notes of its maturation reveal almonds and brioche. On the palate, its creaminess and elegance stand out along with the vibrant and juicy acidity, combined with the aftertaste evidenced by the buttery touches.

  • 94 Points - -
    94 Points Guia de Espumante Brasileiros Bon Vivant | Flores Da Cunha | 2019 -
  • Silver -
    Silver Concurso Mundial de Bruxelas | 2019
  • Silver -
    Silver Concurso Mundial de Bruxelas | 2019
Technical sheet
Clone Varietal: Entav 96 | Mira 130
Rootstock: SO4 | 3309
Production system: trellis simple
Density/ha: 4.000
Harvest: manual and selective

Traditional Method 
 - Final selection of bunches; 
- Direct pressing of the grapes, discontinuous and delicate; 
- Cold static cleaning of must;
 - Use of selected yeasts;
 - Alcoholic fermentation with temperature 15 ° C; 
- Filtration; 
  matured for 36 months causing yeast autolysis,
 - riddling in pupitres
- degorgement, corking and labeling

Analytical report
Alcohol: 11,5%
Total Acidity: 6,75 g/L of acid tartaric
Volatile Acidity: 0,14 g/L of acid acetic
Density: 0,996
Dry extract: 30,4 g/L
So2 Total/Free: 0,085 / 0,020 g/L
Total sugars: 11 g/L
pH: 3,28
Pressure: 5,5 kg/cm2