130
Brut Blanc de Blanc
NV | 750ml

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. In 2016 are launched the Blanc de Blanc and Blanc de Noir versions, sparkling wines that present the most elegant expression of each varietal.  
  • Sparkling Wine Brut
  • Chardonnay
  • 36 months in yeast autolysis
  • Vale dos Vinhedos
  • 6º to 8ºC
  • Guard until 8 years after degorgement. Provided it is maintained in the right conditions for full development
  • Fish, seafood, risottos, Japanese and Mediterranean cuisine

Produced exclusively with Chardonnay grapes from special harvests, using the traditional method, it remains in yeast autolysis for 36 months. Enchanting, it has yellow straw coloration and a fine perlage. The bouquet reveals great intensity and elegance, with perfect harmony between the fruity notes and the fine buttery and brioche nuances. The delicacy of Chardonnay turns into a unique sparkling wine, with excellent creaminess and freshness.


  • Gold - NV
    Gold Vinalies Internationales | França | 2020 NV
  • Gold - NV
    Gold Vinus | Argentina | 2021 NV
  • Gran Gold - NV
    Gran Gold Bacchus | Espanha | 2021 NV
Technical sheet
Varietal Clone: Entav 96
Rootstock: SO4
Production system: Simple Espalier
Density/ha: 4.000
Type of prunning: Guyot
Gems Load/ha: 40.000
Harvest: Manual and selective


Winemaking
Traditional Method 

Production of base wine
- Final selection of bunches; 
- Direct pressing of the grapes, discontinuous and delicate - press with inert atmosphere; 
- Static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 15 ° C to 16ºC;
- Blend of Chardonnay 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: 6,7 g/L of acid tartaric
Volatile Acidity: 0,2 g/L of acid acetic
Density: 0,994
Dry extract: 28,5 g/L
So2 Total/Free: 0,088/0,015g/L
Total sugars: 9,5 g/L
pH: 3,25
Pressure: 5,50 kg/cm2