Sparkling Wine Brut
Maria Valduga
Brut Vintage Rosé
750mL
With excellent creaminess and a fine, persistent perlage, this sparkling wine is the result not only of the best Chardonnay and Pinot Noir grapes of the Vale dos Vinhedos, but also the evolution in the silent darkness of the underground cellars where it rests for five years.
- Sparkling Wine Brut Rosé
- 70% Chardonnay and 30% Pinot Noir
- 60 months of yeast autolysis
- Vale dos Vinhedos
- 4º to 6ºC
- Guard until 10 years after dégorgement. Provided it is maintained in the right conditions for full development.
- Seafood, canapés, lobster, salmon and risottos.
Appearance: clear and bright, yellow color straw. It has fine and persistent perlage, culminating in a noble and imposing crown. With a subtle and elegant rosé, it has a salmon hue, the result of its 60 months of evolution in caves.
Bouquet: Elegant and intense bouquet with notes of fruit in syrup, referring mainly to the red fruits. The aromas of buttery brioche and gently fruity express the complexity acquired during the slow maturation of this sparkling wine.
Palate: The specificity of this sparkling wine comes from the perfect use of its Terroir. Made from the best parcels of Chardonnay and Pinot Noir, it presents delicate nuances of caramel, nuts, hazelnuts and an intense creaminess.
Technical sheet
Varietal Clone: Entav 95 | Entav 777
Rootstock: 101-14 | 3309
Production System: Simple Espalier
Density/ha: 4.000 plants
Type of prunning: Guyot
Gems Load/ha: 40.000
Harvest: Manual and selective.
Rootstock: 101-14 | 3309
Production System: Simple Espalier
Density/ha: 4.000 plants
Type of prunning: Guyot
Gems Load/ha: 40.000
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;
- Alcoholic fermentation with temperature 15 ° C;
- Filtration;
- Matured for 60 months causing yeast autolysis;
- Riddling in pupitres;
- Degorgement, corking and labeling.
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Cold static cleaning of must;
- Use of selected yeasts;
- Alcoholic fermentation with temperature 15 ° C;
- Filtration;
- Matured for 60 months causing yeast autolysis;
- Riddling in pupitres;
- Degorgement, corking and labeling.
Analytical report
Alcohol: 12,5%
Total Acidity: 6,90 g/l of tartaric acid
Volatile Acidity: 0,19 g/l de acetic acid
Density: 0,995
Dry Extract: 33,0 g/l
SO2 Total/Free: 0,115 / 0,0195 g/l
Total sugars: 9,70 g/l
pH: 3,19
Pressure: 5,50 kg/cm²
Total Acidity: 6,90 g/l of tartaric acid
Volatile Acidity: 0,19 g/l de acetic acid
Density: 0,995
Dry Extract: 33,0 g/l
SO2 Total/Free: 0,115 / 0,0195 g/l
Total sugars: 9,70 g/l
pH: 3,19
Pressure: 5,50 kg/cm²