CASA VALDUGA
Naturelle
Frisante Rosé
2023 | 750 ml
Naturelle represents the history of the Famiglia Valduga and the legacy of past generations. It is a revival of everything beautiful and simple. These are the deepest roots, the strongest foundations and the sweetest inspiration
- Sparkling Smooth Rosé
- Muscat Hamburg, Malvasia and Muscat Blanc
- Vale dos Vinhedo
- 6 a 8°C
- Blue cheeses, sweets, fruit, desserts and light dishes
Appearance: Intense pink, clear and bright. With delicate bubbles, characteristic of this type of product.
Bouquet: Intense, hints of flowers, red berries and tropical fruits.
Taste: A creamy effervescence, delicately sweet, light bodied and refreshing.
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Gold Wines of Brazil Awards | 2020 -
86 pontos Guia Adega | Brasil | 2020 -
86 Points Guia Adega | Brasil | 2022 Safra 2021
Technical sheet
Production System: Simple Espalier
Density / ha: 4000 plants
Pruning Method: Spurred Cordon
Yield / ha: 80,000
Vineyard Processes: Removing buds, shoots, leaves around the bunches, thinning bunches to control production.
Harvest: Manual and selective
Density / ha: 4000 plants
Pruning Method: Spurred Cordon
Yield / ha: 80,000
Vineyard Processes: Removing buds, shoots, leaves around the bunches, thinning bunches to control production.
Harvest: Manual and selective
Winemaking
- Sorting of the bunches;
- Destemming fresh grapes;
- Maceration / Cold Soaking;
- Discontinuous and gentle pressing;
- Cold static cleaning of must;
- Use of select Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation at a temperature of 14º to 15ºC;
- Tartaric stabilization;
- Filtration;
- Carbonation;
- Bottling.
- Destemming fresh grapes;
- Maceration / Cold Soaking;
- Discontinuous and gentle pressing;
- Cold static cleaning of must;
- Use of select Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation at a temperature of 14º to 15ºC;
- Tartaric stabilization;
- Filtration;
- Carbonation;
- Bottling.
Analytical report
Alcohol: 8.5
Total Acidity: 104g/L tartaric acid
Volatile Acidity: 2.83mg/L of acetic acid
Density: 1.013
Dry extract: 63
So2 Total | Free: 125mg/L | 25mg/L
Total sugars in glucose: 45g/L
pH: 3.16
Total Acidity: 104g/L tartaric acid
Volatile Acidity: 2.83mg/L of acetic acid
Density: 1.013
Dry extract: 63
So2 Total | Free: 125mg/L | 25mg/L
Total sugars in glucose: 45g/L
pH: 3.16