10 anos
Red Liqueur
Licoroso Tinto 1875
375ml
In the year 1875, the first
immigrants of Famiglia Valduga landed in Brazil. Coming from the northern of
Italy, city of Rovereto, they cultivated the first vineyards in the heart of
what is now the Vale dos Vinhedos, thus beginning the legacy of one of the most
renowned names in Brazilian winemaking.
- Liqueur Red Wine
- Cabernet Sauvignon and Merlot
- 4 years in the Cellar
- Vale dos Vinhedos
- 6 years in French Oak
- 16º to 18ºC
- Tiramissu, chocolates with high concentration of cocoa, dried fruits and blue cheese. It can also be enjoyed alone at the end of a meal.
Made from a blend of Cabernet Sauvignon and Merlot, this wine presents remarkable complexity and elegance. Notes of ripe fruits, plum and spices, together with nuances of tobacco and cocoa, form a fine and rich bouquet. A wine of great structure that generously expresses the maximum potential of each variety.
Technical sheet
Production System: Simple trellis
Density / ha: 4,000 plants
Type of Pruning: Cordão Esporonado
Load Gems / ha: 50.000
Winegrowing Practices: sprouting, topping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and selective.
Winemaking
- Final selection of bunches in
overmature stage;
- Stalking of fresh grapes;
- Use of selected yeast Saccharomyces cerevisiae;
- Alcoholic fermentation at a temperature of 25º to 27ºC;
- Manual reassemblies during 4 days of skin maceration;
- Filtering;
- Addition of wine alcohol;
- Maturation for 72 months in new French oak barrels;
- Basement bottling and thinning for 48 months.
- Stalking of fresh grapes;
- Use of selected yeast Saccharomyces cerevisiae;
- Alcoholic fermentation at a temperature of 25º to 27ºC;
- Manual reassemblies during 4 days of skin maceration;
- Filtering;
- Addition of wine alcohol;
- Maturation for 72 months in new French oak barrels;
- Basement bottling and thinning for 48 months.
Analytical report
- Alcohol: 18,0ºGL
- Total Acidity: 7,60 g/L of acid tartaric
- Density: 1,036
- Dry extract: 151,2 g/L
- SO2 Total | Free: 0,097 g/l | 0,035 g/L
- Total sugars: 110,5 g/L
- pH: 3,80
- Total Acidity: 7,60 g/L of acid tartaric
- Density: 1,036
- Dry extract: 151,2 g/L
- SO2 Total | Free: 0,097 g/l | 0,035 g/L
- Total sugars: 110,5 g/L
- pH: 3,80