Espumante 18 meses
RSV
Brut - 375ml
2013 | 375 ml
Product link:
www.casavalduga.com.br/en/produtos/rsv/rsv-brut-375
Elaborated on high quality harvests and matured in
underground cellars, the Reserva Sparklings feature fine and lasting perlage.
- Brut Sparkling
- 70% Chardonnay and 30% Pinot Noir
- matured for 18 months causing yeast autolysis
- Vale dos Vinhedos
- 4º a 6ºC
- White Meats, Seafood Risottos and Canapés.
Sparkling wine made from the harmony between 70% Chardonnay and 30% Pinot Noir. It presents a fine and fascinating perlage with unforgettable bouquet of tropical fruit and almonds.
Technical sheet
Varietal
clone: Entav 96 | Inra 113
Rootstock Clone: 3309/3309
Production system: Espaldeira Simples
Density/ha: 4.000 plants
Type of crop: Guyot
Gems Load: 60.000
Winegrowing Practices: thinning, lopping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and selective.
Rootstock Clone: 3309/3309
Production system: Espaldeira Simples
Density/ha: 4.000 plants
Type of crop: Guyot
Gems Load: 60.000
Winegrowing Practices: thinning, lopping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and selective.
Winemaking
Traditional Method
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Cold static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation from 15°C to 16°C temperature - Assemblage - mix of Chardonnay and Pinot Noir Wines;
-Tartaric Stabilization;
- Filtration;
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Cold static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation from 15°C to 16°C temperature - Assemblage - mix of Chardonnay and Pinot Noir Wines;
-Tartaric Stabilization;
- Filtration;
Analytical report
Alcohol: 12%
Total acidity: 5,96 g/l of tartaric Acid
Volatile acidity: 0,18 g/l of acetic acid
Density: 0,995
Dry extract: 28,90 g/l
SO2 Total/free: 0,103 / 0,021 g/l
Pressure: 6 kg/cm2
Total acidity: 5,96 g/l of tartaric Acid
Volatile acidity: 0,18 g/l of acetic acid
Density: 0,995
Dry extract: 28,90 g/l
SO2 Total/free: 0,103 / 0,021 g/l
Pressure: 6 kg/cm2