Espumante
RSV
Moscatel
2020 | 750m
Product link:
www.casavalduga.com.br/en/produtos/rsv/rsv-moscatel
Elaborated in high quality harvests, the Reserva Sparklings feature fine and lasting perlage.
- Moscatel Sparkling
- Moscato Giallo
- Vale dos Vinhedos
- 4º a 6ºC
- Lemon Pie, Fruit Salad, Ice Cream and Chocolate Fondue
To make this sparkling, the grapes were carefully selected through manual harvesting. Characterized by an intense floral and fruity scent, it is refreshing and pleasant, the result of the best Moscato Giallo grapes.
Silver Muscats du Monde | França | 2019 Safra 2018
88 Points Concurso Catad'Or | Chile | 2019
Gold Vinus | Argentina | 2017 Safra 2016
Technical sheet
Varietal Clone: VCR5
Rootstock Clone: P1103
Production System: Espaldeira Simples
Density: 4.000 plants
Type of the Crop: Cordão Esporonado
Gems Load/ha: 50.000
Winegrowing Practices: thinning, lopping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and Selective
Rootstock Clone: P1103
Production System: Espaldeira Simples
Density: 4.000 plants
Type of the Crop: Cordão Esporonado
Gems Load/ha: 50.000
Winegrowing Practices: thinning, lopping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and Selective
Winemaking
Classic style
- Table with manual selection of clusters;
- Stalk of fresh grapes;
- Discontinuous and gentle pressing;
- Static Cleaning the cold must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation in pressure tank, with temperature of 12 to 14ºC;
- Fermentation Stop to 7.5% alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
- Table with manual selection of clusters;
- Stalk of fresh grapes;
- Discontinuous and gentle pressing;
- Static Cleaning the cold must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation in pressure tank, with temperature of 12 to 14ºC;
- Fermentation Stop to 7.5% alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
Analytical report
Alcohol: 7,5%
Total Acidity: 6,82 g/l of tartaric acid
Volatile Acidity: 0,23 g/l of acetic acid
Density: 1023
Dry Extract: 96,9 g/l
SO2 Total/Free: 0,104 / 0,018 g/l
Total Sugars on Glucose: 65 g/l
pH: 3,27
Pressure: 6 kg/cm2
Total Acidity: 6,82 g/l of tartaric acid
Volatile Acidity: 0,23 g/l of acetic acid
Density: 1023
Dry Extract: 96,9 g/l
SO2 Total/Free: 0,104 / 0,018 g/l
Total Sugars on Glucose: 65 g/l
pH: 3,27
Pressure: 6 kg/cm2