Gran Chardonnay
Gran Chardonnay D.O.
2021 | 750ml

Vale dos Vinhedos, located in Serra Gaúcha, is the first wine-growing region in Brazil with Denomination of Origin. Deep soils, a temperature variation of 12°C between day and night and a temperature average of 17°C make the region the terroir of excellence in Brazil to cultivate the Chardonnay variety.

  • Dry White Wine
  • Chardonnay
  • Vale dos Vinhedos
  • 10 months - French Oak Barrels and French Foudre
  • 08º to 10ºC
  • Guard until 10 years. Provided it is kept in suitable conditions for full development.
  • Pasta, white meat, fondue, medium and strong cheese.

Sight: Clear, bright straw-yellow color with greenish reflections.

Smell: Fascinating and enveloping aroma with intense notes of ripe tropical fruits like pineapple and carambola involved by nuances of white chocolate and vanilla. This complex aroma is provided by the combination of French barrels and French foudre, giving it complexity and elegance.

Taste: voluminous and powerful in the palate, revealing all its vigor and personality due to the high natural alcohol content in harmony with the fine acidity. The retro-nasal part of the palate shows all its olfactory complex of ripe fruit and elegant fine wood notes. It has a long persistence.

  • Gran Gold - Safra 2019
    Gran Gold Wines of Brazil Awards | 2020 Safra 2019
  • Double Gold - Safra 2017
    Double Gold Concurso Internacional de Vinos Y Licores La Mujer Elige | 2018 Safra 2017
  • Double Gold - Safra 2018
    Double Gold Vinus | Argentina | 2019 Safra 2018
Technical sheet
Clone Varietal: Entav 95
Rootstock: 3309
Production System:  Simple Espalier
Density/ha: 4,000 plant
Pruning System: Spur Pruning
Load gems/ha: 33,000
Viticultural Practices: Pruning, shoot hedging, defoliation in the area of the bunches, cluster thinning of bunches to control production.

- Final selection of bunches;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 10 hours;
- Discontinuous and delicate pressing - press with inert atmosphere;
- Must clarification;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation 14ºC to 16ºC;
- End of alcoholic fermentation in oaks;
- Maturation on fine lees for 12 months in first year French Foudre, with a capacity of 2.500 liters, medium toast and in French Burgundy barrels of 228 liters and medium toast; - Tartaric stabilization;
- Filtration;
- Bottling.

Analytical report
Alcohol: 15%
Total Acidity: 5.7 g/L expressed as tartaric acid
Density: 0.991
Dry extract: 24.1 g/L
SO Total: 0.1319 g/L
SO2 Free:  0.0282 mg/L 
Total Sugars: 2.00 g/L
pH: 3.2