Casa Valduga
Terroir
Merlot
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
  • Merlot
  • 12 months in wine cellar
  • Vale dos Vinhedos
  • 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.
  • Strong cheese, red meat, pasta with spicy sauce.

Vision: Ruby coloration, clear and bright. 

Smell: As it is a Merlot with respectable maturation, a presence of the aromas coming from the oak, like cacao and vanilla, accompanied by notes of blackberry and delicate nuances mint and coffee, is remarkable. 

Palate: Full bodied, with the soft characteristics of Merlot. Its moderate acidity, its progress and its aftertaste is long with woody notes and touch of ripe fruit.


Technical sheet
Clone Varietal: Inra 181
Rootstock: 101-14
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
Álcohol: 12,5%
Total Acidity: 6,45 g/l de tartaric acid
Density: 0,996
Dry Extract: 31,70 g/l
SO2 Total | Free: 0,066 | 0,023 g/l
Total sugar in glucose: 2,50 g/l
pH: 3,72