CASA VALDUGA
Arte
Chardonnay e Moscato
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 Blanc Wine
- Chardonnay e Moscato
- Serra Gaúcha
- 8º a 10ºC
- Canapés, salads, fish and seafood.
Sight: Light greenish yellow, limpid and bright.
Bouquet: Good intensity and aromatic finesse, showing notes of citrus and tropical fruits such as pineapple, as well as nuances of white flowers.
Palate: A light, balanced and subtle wine, with a very refreshing acidity. Persistent and fruity finish.
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87 Points Guia Descorchados | Chile | 2021 Safra 2020 -
86 pontos Guia Adega | Brasil | 2020 Safra 2020 -
87 Points Guia Adega | Brasil | 2022 Safra 2021
Technical sheet
Varieties: Chardonnay | Moscato
Varietal Clone: Entav 95 | R2
Rootstock: Paulsen 1103 | Paulsen 1103
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 cluster region, cluster thinning for production control.
Harvest: Manual and selective.
Transport in boxes of up to 16 kg.
Varietal Clone: Entav 95 | R2
Rootstock: Paulsen 1103 | Paulsen 1103
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 cluster region, cluster thinning 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: 11.0
Total Acidity: 5.95g/L tartaric acid
Volatile Acidity: 0.1mg/L acetic acid
Density: 0.993
Dry extract: 18.8
So2 Total | Free: 92.5 | 30.0 mg/L
Total sugars in glucose:
pH: 3.12
Total Acidity: 5.95g/L tartaric acid
Volatile Acidity: 0.1mg/L acetic acid
Density: 0.993
Dry extract: 18.8
So2 Total | Free: 92.5 | 30.0 mg/L
Total sugars in glucose:
pH: 3.12