Terroir
Terroir
Gewurztraminer
2018 | 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 White Wine
  • Gewurztraminer
  • Serra do Sudeste
  • 6º to 8ºC
  • Soft cheeses, white meats, fish, seafood, slightly spicy sauces.

Vision: Straw yellow coloration, clear and bright.

Smell: Intense primary notes, typical of this varietal, dominate its aromatic profile. Fruit notes such as pear and lychee stand out encased by delicate nuances of spices and floral like jasmine.

Palate: Silky, with balanced acidity and alcohol, revealing the full intensity of the fruit. It is light, soft and generously refreshing. The end of the mouth confirms the aroma, is fruity and elegant.


  • Gold - Safra 2019
    Gold Grande Prova de Vinhos | 2019 Safra 2019
  • 89 Points - Safra 2018
    89 Points Guia Descorchados | Chile | 2019 Safra 2018
Technical sheet
Clone Varietal: INRA 47
Rootstock: 3309
Production System: Simple trellis
Density / ha: 4,000 plants
Type of Pruning: Sylvoz
Load Gems / ha: 40.000
Harvest: Manual and selective.

Winemaking
- Final selection of clusters;
- Stalk of fresh grapes;
- Maceration in cold for 8 hours;
- Discontinuous and delicate pressing - press with inert atmosphere;
- Must clarification;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature of 15º to 16ºC;
- Tartaric stabilization;
- Filtration;
- Bottling;

Analytical report
Alcohol: 12,5%
Total Acidity: 5,47 g/l of tartaric acid
Density: 0,991
Dry Extract: 22,90 g/l
SO2 Total | Free: 0,117 g/l | 0,033 g/l
Total Sugars: 3,0 g/l
pH: 3,21