CASA VALDUGA
Arte
Cabernet Sauvignon e Merlot
2022 | 750 ml
The winemaking art of blending is all inspiration.
The assemblage technique brings us harmonic wines, which enchant and envelop us.
The assemblage technique brings us harmonic wines, which enchant and envelop us.
- Dry Red Wine
- Cabernet Sauvignon e Merlot
- Campanha | Vale dos Vinhedos
- 16º to 18ºC
- Aged cheeses, meats and pasta with spicy sauces.
Sight: Ruby red with violet reflections, limpid and shiny appearance.
Bouquet: Presents an elegant bouquet, with intense notes of black fruits and spices.
Palate: Full and elegant body. It is enveloping with soft tannins and great intensity and persistence.
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Gold Wines of Brazil Awards | Brasil | 2020 Safra 2019 -
88 Points Guia Adega | Brasil | 2020 Safra 2019 -
88 Points Guia Adega | Brasil | 2022 Safra 2020
Technical sheet
Varieties: Cabernet Sauvignon | Merlot
Varietal Clone: Entav 15 | Inra 342
Rootstock: SO4 | 3309
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Sponge Cord
Load of Gems/ha: 80,000
Viticultural Practices: Sprouting, topping, defoliation in the
luster region, cluster thinning for production control.
Harvest: Manual and selective
Transport in boxes of up to 16 kg
Varietal Clone: Entav 15 | Inra 342
Rootstock: SO4 | 3309
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Sponge Cord
Load of Gems/ha: 80,000
Viticultural Practices: Sprouting, topping, defoliation in the
luster region, cluster thinning for production control.
Harvest: Manual and selective
Transport in boxes of up to 16 kg
Winemaking
- Harvest and final selection of bunches;
- Destemming of fresh grapes;
- Fermented by selected yeasts Saccharomyces cerevisiae;
- Controlled fermentation temperature between 24º to 25ºC;
- Reassembly during 8 days of skin maceration;
- Descuba;
- Malolactic fermentation;
- Assembly;
- Maturation;
- Filtration;
- Traffic jam.
- Destemming of fresh grapes;
- Fermented by selected yeasts Saccharomyces cerevisiae;
- Controlled fermentation temperature between 24º to 25ºC;
- Reassembly during 8 days of skin maceration;
- Descuba;
- Malolactic fermentation;
- Assembly;
- Maturation;
- Filtration;
- Traffic jam.
Analytical report
Alcohol: 12.0
Total Acidity: 5.35g/L tartaric acid
Volatile Acidity: 0.3mg/L acetic acid
Density: 0.995
Dry extract: 31.0
So2 Total | Free: 115.0 | 35.5 mg/L
Total sugars in glucose: 3.50g/L
pH: 3.50
Total Acidity: 5.35g/L tartaric acid
Volatile Acidity: 0.3mg/L acetic acid
Density: 0.995
Dry extract: 31.0
So2 Total | Free: 115.0 | 35.5 mg/L
Total sugars in glucose: 3.50g/L
pH: 3.50