Origem
Carménère Chile
2021 | 750 ml
Everything in nature has its origin. We ransomed from our history what brought us here. This wine represents our evolution, what moves us, our originality.
Innovation has always been considered the word that best defines the Casa Valduga way of making wines.
With this in mind, Famiglia Valduga decided to explore other terroirs. From its own production, but from vineyards on the other side of the Andes, Origem Carménere Chile was born.
Innovation has always been considered the word that best defines the Casa Valduga way of making wines.
With this in mind, Famiglia Valduga decided to explore other terroirs. From its own production, but from vineyards on the other side of the Andes, Origem Carménere Chile was born.
- Dry Red Wine
- Carménère
- Central Valley - Chile
- 16º to 18ºC
- Grilled red meats, pastas, risottos and soft cheeses.
Vision: Deep Purple Red.
Smell: Exuberant, with intense notes of blackberries and currants, combined with nuances of menthol and spices.
Palate: Mature tannins, providing a velvety texture. Long after taste, emphasizing a fruity presence.
Technical sheet
Clone Varietal: R5
Rootstock: Paulsen 1103
Production System: Simple trellis
Density/ha: 4,000 plants
Type of Pruning: Cordon sloped catch
Load Gems/ha: 80,000
Winegrowing Practices: sprouting, topping, defoliation in the area of clusters and clusters thinning for production control.
Harvest: Manual and selective.
Winemaking
- Final selection of clusters;
- Stalk of fresh grapes;
- Discontinuous and gentle pressing;
- Static cleaning of the must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 22º to 24ºC;
- Tartaric stabilization;
- Filtration;
- Bottling.
- Stalk of fresh grapes;
- Discontinuous and gentle pressing;
- Static cleaning of the must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 22º to 24ºC;
- Tartaric stabilization;
- Filtration;
- Bottling.
Analytical report
Alcohol: 13%
Total Acidity: 3.17 g/L of tartaric acid
Volatile acidity: 0.44 g/L acetic acid
Total sugars in glucose: 3.21 g/L
pH: 3.8
Dry extract: 31.30 g/L
So2 free | Total: 0.025 g/l | 0.078 g/L
Density: 0.994
Total Acidity: 3.17 g/L of tartaric acid
Volatile acidity: 0.44 g/L acetic acid
Total sugars in glucose: 3.21 g/L
pH: 3.8
Dry extract: 31.30 g/L
So2 free | Total: 0.025 g/l | 0.078 g/L
Density: 0.994