Casa Valduga
Terroir
Cabernet Franc
2015 | 750ml

Famigla Valduga’s wine industry vocation came to life in the middle of Vale dos Vinhedos, which was called Via Leopoldina over a century ago. We were moved by the desire to prosper and to take from the soil just enough to live with dignity. Respecting the terroir and understanding that each strand of grape develops differently are the roots that sustain the development of our great history. A relentless search for the true identity of each plot of land, studying them in detail, motivates us to seek the best results. Our understanding that a wine’s soul is linked to climate, soil, topography, and ongoing wind changes made us create the Terroir line of products. We appreciate the potential of each varietal cultivated in the most relevant wine-producing regions of the state of Rio Grande do Sul.
  • Dry Red Wine
  • Cabernet Franc
  • 12 months in the wine cellar
  • Campanha
  • 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 a 30 minutos.
  • Meat and pasta with spicy sauces.

Vision: Intense ruby ​​coloration with violet tones, clear and bright.

Smell: The notes from the French oak are evident, with special mention to the notes of coffee and chocolate. The nuances of ripe fruit also present themselves with remarkable intensity, especially black plum.

Palate: As is typical of the variety, it has an elegant structure, where acidity and tannins balance perfectly with alcohol. The aftertaste is intense, being marked by the notes coming from the oak.


  • Gold - Safra 2015
    Gold Grande Prova de Vinhos | 2019 Safra 2015
  • 90 Points - Safra 2016
    90 Points Guia Descorchados | Chile | 2019 Safra 2016
Technical sheet
Clone Varietal: Inra 326
Rootstock: SO4
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 50.000
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;
- Remontages and delations during 12 days of maceration of the skin;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Tartaric stabilization;
- Bottling;
- Basin tuning for 12 months.

Analytical report
Alcohol: 13 ºGL
Total Acidity: 5,10 g/L of acid tartaric
Density: 0,994
Dry extract: 30,00 g/L
SO2 Total | Free: 0,063 | 0,025 g/L
Total sugars: 2,25 g/L
pH: 3,59