130
Brut Blanc de Blanc
750ml
n 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 2016 are launched the Blanc de Blanc and Blanc de Noir versions, sparkling wines that present the most elegant expression of each varietal.
- Sparkling wine Brut
- Chardonnay
- 36 months in yeast autolysis
- Vale dos Vinhedos
- 6º to 8ºC
- Guard until 8 years after dégorgement. Provided it is maintained in the right conditions for full development.
- Fish, seafood, risottos, Japanese and Mediterranean cuisine
Made exclusively with Chardonnay grapes from special harvests, using the traditional method, it remains in yeast autolysis for 36 months. Enchanting, it has yellow straw coloration and a fine perlage. The bouquet reveals great intensity and elegance, with perfect harmony between the fruity notes and the fine buttery and brioche nuances. The delicacy of Chardonnay turns into a unique sparkling wine, with excellent creaminess and freshness.
Gold Vinalies Internationales
94 Points Guia de Espumante Brasileiros Bon Vivant | Flores Da Cunha | 2019
Silver Vinus | Argentina | 2019 -
Technical sheet
Clone Varietal: Entav 96
Rootstock: SO4
Production system: trellis simple
Production system: trellis simple
Density/ha: 4.000
Harvest: manual and selective
Winemaking
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.
- 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: 12%
Total Acidity: 6,22 g/L of acid tartaric
Total Acidity: 6,22 g/L of acid tartaric
Volatile Acidity: 0,17 g/L of acid acetic
Density: 0,995
Dry extract: 33,7 g/L
So2 Total/Free: 0,102/0,023 g/L
Total sugars: 10,2 g/L
pH: 3,20
Pressure: 6 kg/cm2