Casa Valduga
Terroir
Pinot Noir
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 Terroirline 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
  • Pinot Noir
  • 3 months in the Cellar
  • Serra do Sudeste
  • 8 months in French Oak Barels
  • 14º to 16ºC
  • Guard from 4 to 6 years. Provided it is maintained in the right conditions for full development.
  • 15 to 30 minutes.
  • meats, grilled meats, fish and soft cheeses, not very cured and sausages.

Vision: ruby ​​red coloring, bright and translucent.

Bouquet: Bouquet complex reminiscent of ripe
fruits like cherry and strawberry combined with quince aromas and notes
assigned by oak, as anise, tobacco and a touch minty.

Palate: The expression of Pinot Noir is
printed in this wine, which has soft tannins and great acidity. This
combination gives us a light and fresh result, where the varietal
characteristics are even more evident in its essentially fruity aftertaste.


  • Gold - Safra 2015
    Gold Grande Prova de Vinhos | 2019 Safra 2015
Technical sheet
Clone Varietal: Entav 777
Rootstock: 101-14
Production System: Simple trellis
Density/ha: 4.000 plants
Type of Pruning: Cordon sloped catch
Load Gems / ha: 33.000
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: 13.5%
Total Acidity: 6.37 g/l of tartaric acid
Density: 0.993
Dry extract: 29.20 g/l
SO2 Total | Free: 0.098 | 0.036 mg/l
Total sugars in glucose: 1.85 g/l
pH: 3.69