CASA VALDUGA
Arte
Gewurztraminer e Malbec
2023 | 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 Rosé Wine
- Gewurztraminer e Malbec
- Serra do Sudeste
- 8º a 10ºC
- Seafood, risottos, white meats and pasta with lightly spiced sauces.
Sight: Medium intensity pink color, clear and bright.
Bouquet: Predominance of primary aromas, floral and fruity profile. Highlight for the notes of orange blossom, jasmine and violets combined with nuances of white pulp fruits.
Palate: Delicate, with balanced acidity and alcohol, revealing all the fruit's intensity. It is light, soft and refreshing. Pleasantly fruity finish.
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88 Pontos Guia Adega | Brasil | 2020 Safra 2020 -
88 Pontos Bon Vivant Rosés do Brasil | 2020 Safra 2019 -
86 Points Guia Descorchados | Chile | 2021 Safra 2020
Technical sheet
Varieties: Gewurztraminer | Malbec
Varietal Clone: Inra 47 | ISV-R6
Rootstock: 3309 | 3309
Production System: Single espalier
density/ha: 4,000 plants
Pruning Type: Sylvoz | Guyot
Load of Gems/ha: 40,000
Viticultural Practices: Arching of the branches, pruning, topping, defoliation in the region of the clusters, thinning of clusters for production control.
Harvest: Manual and selective.
Transport in boxes of up to 16 kg.
Varietal Clone: Inra 47 | ISV-R6
Rootstock: 3309 | 3309
Production System: Single espalier
density/ha: 4,000 plants
Pruning Type: Sylvoz | Guyot
Load of Gems/ha: 40,000
Viticultural Practices: Arching of the branches, pruning, topping, defoliation in the region of the clusters, thinning of clusters for production control.
Harvest: Manual and selective.
Transport in boxes of up to 16 kg.
Winemaking
- Final selection of curls;
- Destemming of fresh grapes;
- Cold maceration for 8 hours;
- Discontinuous and delicate pressing - press with inert atmosphere;
- Clarification of the must;
- Fermented by selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation at a temperature of 15º to 16ºC;
- Assembly;
- Tartaric stabilization;
- Filtration;
- Bottling.
- Destemming of fresh grapes;
- Cold maceration for 8 hours;
- Discontinuous and delicate pressing - press with inert atmosphere;
- Clarification of the must;
- Fermented by selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation at a temperature of 15º to 16ºC;
- Assembly;
- Tartaric stabilization;
- Filtration;
- Bottling.
Analytical report
Alcohol: 11.5
Total Acidity: 4.95g/L of tartaric acid
Volatile Acidity: 0.1mg/L acetic acid
Density: 0.992
Dry extract: 18.5
So2 Total | Free: 103.5 | 36.5 mg/L
Total sugars in glucose: 2.50g/L
pH: 3.25
Total Acidity: 4.95g/L of tartaric acid
Volatile Acidity: 0.1mg/L acetic acid
Density: 0.992
Dry extract: 18.5
So2 Total | Free: 103.5 | 36.5 mg/L
Total sugars in glucose: 2.50g/L
pH: 3.25