Casa Valduga
Terroir Exclusivo
Arinarnoa
2015 | 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 Red Wine
  • Arinarnoa
  • 12 months in the Cellar
  • Encruzilhada do Sul
  • 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.
  • red meats , strong cheeses , pasta with spicy sauces

Vision: intense and bright coloring, ruby red with violet reflections.

Smell: Bouquet complex and rigorous, reminiscent of ripe fruit with black plum and cherries, and spicy notes that reveal the character acquired during the eight months of aging in French oak.

Taste: 
This exotic variety presents an intense bodied wine where the tannins, added to the natural alcohol content support a remarkable volume in mouth, complemented by its excellent finish.


Technical sheet
Clone Varietal: Entav 723
Rootstock: 3309
Production System: Simple trellis
Density/ha: 4.000 plants
Type of Pruning: Cordon sloped catch
Load Gems / ha: 80.000
Winegrowing Practices: sprouting, topping, defoliation in the area of clusters and clusters thinning for production control.
Harvest: Manual and selective.

Winemaking
- Final selection of clusters;
- Stalk of fresh grapes;
- Maceration pre-fermentation cold for 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 24 to 25 °C;
- Pumping and delestagens for 13 days of maceration;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Tartaric stabilization;
- Bottling;
- Thinning in the basement for 12 months.

Analytical report
Alcohol: 13%
Total Acidity: 6,67 g/l de tartaric acid 
Density: 0,999
Dry Extract: 43 g/l
SO2 Total: 90 mg/l 
SO2 Free: 31,3 mg/l 
Total Sugars: 2,82 g/l
pH: 3,6