Casa Valduga
Terroir Exclusivo
Viognier
2018 | 750ml


We contemplate our terroir as a guide that shows its magnificent geography connected to the essence of the vineyard. A real invitation to the exclusive universe of the riches of each terroir. Located in the region of the Serra do Sudeste Gaúcho is the municipality of Encruzilhada do Sul. The relief formed by a plateau with smooth undulations, added to the soil profile of granite origin and the soft nights, results in wines of unique character and great liveliness.

  • Dry White Wine
  • Viognier
  • Serra do Sudeste
  • 8º to 10ºC
  • Creamy cheeses, fish, light sauces and seafood.

Vision: Straw yellow coloration, clear and bright.

Smell: Of great aromatic intensity, with notes of fruits like peach and apricot, accompanied by nuances of honey and a delicate touch of acacia flower.

Palate: Full and intense, it reveals an attack with subtle sweet notes and acidity in perfect balance. A wine of volume, with unctuous texture and great persistence. Exemplary example of Viognier varietal.


  • 88 Points - Safra 2018
    88 Points Concurso Catad'Or | Chile | 2019 Safra 2018
  • 90 - Safra 2018
    90 Guia Adega | Melhor Viognier Guia Adega Brasil | 2018 Safra 2018
Technical sheet
Clone Varietal: 642
Rootstock: 3309
Production System: Simple trellis
Density/ha: 4.000 plants
Type of Pruning: Spur Cordon
Load Gems / ha: 60.000
Winegrowing Practices: sprouting, topping, defoliation in the area of clusters and clusters thinning for production control.
Harvest: Manual and selective.

Winemaking
- Final selection of the bunches;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 12 hours;
- Discontinuous and delicate press - press with inert atmosphere;
- Clarification of the must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 14º to 16ºC;
- Tartaric stabilization;
- Filtration;
- Bottling;

Analytical report
Alcohol: 13%
Total Acidity: 5,62 g/l tartaric acid
Density: 0,997
Dry Extract: 23,5 g/l
SO2 Total: 93 mg/l
SO2 Free: 35 mg/l
Total Sugars: 2,1 g/l
pH: 3,35