130
Brut Magnum
NV | 1,5L
In 2005, with the goal of creating Brazil's iconic sparkling wine, Casa Valduga commemorated 130 years since the arrival of the Italian family in Brazil with the production of this unrivaled Brut 130. 1.5 L version of the Brut Magnum 130 is ideal for large celebrations.
- Sparkling Wine Brut
- Chardonnay and Pinot Noir
- 36 months of autolysis in storage
- Vale dos Vinhedos
- Chardonnay 12 months in oak (8% of the total volume)
- 6º to 8ºC
- Guard until 8 years after dégorgement. Provided it is maintained in the right conditions for full development
- Cold dishes, fish, white meats, young cheeses, pasta with light sauces
Produced from special vintages of the grapes Chardonnay and Pinot Noir, through the traditional method, remains in yeast autolysis for 36 months. Charming, it has golden color and fascinating perlage. Elegant and intense bouquet of dried fruit, almonds and toasted light. Persistent and creamy, broad and full flavor.
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Gold | 90 Points Citadelles Du Vin NV
Technical sheet
Varietal Clone: Entav 96 | Inra 113
Rootstock: Paulsen 1103 | 3309
Production system: Simple Espalier
Production system: Simple Espalier
Density/ha: 4.000
Type of prunning: Guyot
Gems Load/ha: 60.000
Type of prunning: Guyot
Gems Load/ha: 60.000
Harvest: Manual and selective
Winemaking
Traditional Method
Production of base wine
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 15 ° C to 16ºC;
- Maturation in oak Chardonnay for 12 months (8% of the total volume);
- Blend of Chardonnay and Pinot Noir from different vintages;
- Tartaric stabilization;
Second fermentation
- Use of selected yeasts Saccharomyces cerevisiae esp. bayanus;
- Tirage liqueur;
- Filling;
- Second fermentation inside the bottle at a temperature of 12ºC;
- Matured for 36 months causing yeast autolysis at a temperature of 16ºC;
- Riddling in pupitres;
- Degorgement, addition of expedition liqueur, corking and labeling.
Production of base wine
- Final selection of bunches;
- Direct pressing of the grapes, discontinuous and delicate;
- Static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 15 ° C to 16ºC;
- Maturation in oak Chardonnay for 12 months (8% of the total volume);
- Blend of Chardonnay and Pinot Noir from different vintages;
- Tartaric stabilization;
Second fermentation
- Use of selected yeasts Saccharomyces cerevisiae esp. bayanus;
- Tirage liqueur;
- Filling;
- Second fermentation inside the bottle at a temperature of 12ºC;
- Matured for 36 months causing yeast autolysis at a temperature of 16ºC;
- Riddling in pupitres;
- Degorgement, addition of expedition liqueur, corking and labeling.
Analytical report
Alcohol: according to the label
Total Acidity: 4,95 g/l of acid tartaric
Acidez Volátil: 0,49 g/l of acid acetic
Density: 0,996
Dry extract: 35,3 g/l
So2 Total/Free: 0,079/0,031 g/l
Total sugar: 10 g/l
pH: 3,30
Pressure: 5,6 kg/cm2
Total Acidity: 4,95 g/l of acid tartaric
Acidez Volátil: 0,49 g/l of acid acetic
Density: 0,996
Dry extract: 35,3 g/l
So2 Total/Free: 0,079/0,031 g/l
Total sugar: 10 g/l
pH: 3,30
Pressure: 5,6 kg/cm2