Casa Valduga
Terroir Exclusivo
Malbec
2020 | 750 ml
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 Red Wine
- Malbec
- 12 months in the Cellar
- Serra do Sudeste
- 8 months in French Oak Barels
- 16º to 18ºC
- Guard from 6 to 8 years. Provided it is maintained in the right conditions for full development.
- 15 to 30 minutes
- Medium-maturity cheeses, grilled red meats, dried tomato risotto
Vision: It presents ruby coloration with violet reflections.
Smell: The 8-month passage through French oak barrels provides great aromatic complexity, with notes of black fruit accompanied by delicate floral nuances and a subtle mint touch.
Palate: It confirms the fruity character, with soft texture and lots of liveliness.
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Gold Wines of Brazil Awards | 2020 Safra 2017 -
Gold Grande Prova Vinhos do Brasil | Brasil | 2018 Safra 2015 -
89 Points Guia Adega | Brasil | 2021 Safra 2017
Technical sheet
Clone Varietal: ISV-R6
Rootstock: 3309
Production System: Simple trellis
Density/ha: 4,000 plants
Type of Pruning: Guyot
Load Gems / ha: 40,000
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 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 24º to 25ºC;
- Remonts and delations during 14 days of skin maceration;
- Describes;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 24º to 25ºC;
- Remonts and delations during 14 days of skin maceration;
- Describes;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Bottling;
- Thinning in the basement for 12 months.
Analytical report
Alcohol: 14.0
Total Acidity: 5.25g/L of tartaric acid
Volatile Acidity: 0.5mg/L acetic acid
Density: 0.995
Dry extract: 32.5
So2 Total | Free: 112.0 | 54.5 mg/L
Total sugars in glucose: 2.1g/L
pH: 3.73
Total Acidity: 5.25g/L of tartaric acid
Volatile Acidity: 0.5mg/L acetic acid
Density: 0.995
Dry extract: 32.5
So2 Total | Free: 112.0 | 54.5 mg/L
Total sugars in glucose: 2.1g/L
pH: 3.73