CASA VALDUGA
Arte
Marselan e Malbec
2021 | 750ml
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
- Marselan e Malbec
- Serra do Sudeste
- 16º to 18ºC
- Light cheeses, ham, meats, pasta with lightly seasoned sauces and risottos.
Sight: Violet red, with a limpid and shiny appearance.
Bouquet: Youthful and fresh aromatic profile. Emphasizes aromas of red fruits such as strawberries, raspberries and cherries.
Palate: In the mouth it is balanced, light, pleasant and has soft tannins.
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Gold Wines of Brazil Awards | 2020 Safra 2019 -
88 Pontos Guia Adega | Brasil | 2020 Safra 2019 -
88 Points Guia Adega | Brasil | 2022 Safra 2020
Technical sheet
Varieties: Marselan | malbec
Varietal Clone: Inra 980 | ISV-R6
Rootstock: 3309 | 3309
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Guyot
Load of Gems/ha: 40,000
Viticultural Practices: Thinning, topping, defoliation in the cluster region, cluster thinning to control production.
Harvest: Manual and selective.
Transport in boxes of up to 16 kg.
Varietal Clone: Inra 980 | ISV-R6
Rootstock: 3309 | 3309
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Guyot
Load of Gems/ha: 40,000
Viticultural Practices: Thinning, topping, defoliation in the cluster region, cluster thinning to control production.
Harvest: Manual and selective.
Transport in boxes of up to 16 kg.
Winemaking
- Harvest and final selection of bunches;
- Destemming of fresh grapes;
- Pre-fermentation cold maceration;
- Fermentation by selected yeasts Saccharomyces cerevisiae;
- Controlled fermentation temperature between 22º and 23ºC;
- Reassemblies during 5 days of skin maceration
- Descuba;
- Malolactic fermentation;
- Assembly;
- Filtration;
- Bottling.
- Destemming of fresh grapes;
- Pre-fermentation cold maceration;
- Fermentation by selected yeasts Saccharomyces cerevisiae;
- Controlled fermentation temperature between 22º and 23ºC;
- Reassemblies during 5 days of skin maceration
- Descuba;
- Malolactic fermentation;
- Assembly;
- Filtration;
- Bottling.
Analytical report
Alcohol: 12.0
Total Acidity: 5.35g/L tartaric acid
Volatile Acidity: 0.5mg/L acetic acid
Density: 0.994
Dry extract: 29.0
So2 Total | Free: 105.5 | 38.5 mg/L
Total sugars in glucose: 3.50g/L
pH: 3.17
Total Acidity: 5.35g/L tartaric acid
Volatile Acidity: 0.5mg/L acetic acid
Density: 0.994
Dry extract: 29.0
So2 Total | Free: 105.5 | 38.5 mg/L
Total sugars in glucose: 3.50g/L
pH: 3.17