Origem
Merlot
2019 | 187 mL
Everything in nature has its origin. We rescued from our history what brought us here. This wine represents our evolution, what moves us, our originality.
- Dry Red Wine
- Merlot
- Vale dos Vinhedos
- 14º a 16ºC
- Grilled red meats, pizzas, pastas and appetizers.
Sight: Violet red, clear and bright.
Bouquet: It is lively on the nose, with a predominance of red and black fruits such as raspberry and plum. A fine and elegant aroma.
Palate: It is equally fruity on the palate. The softness of the tannins makes the wine smooth and provides a good balance with acidity and moderate alcohol content.
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88 Points Guia Adega | Brasil | 2022 Safra 2020
Technical sheet
Varietal Clone: ??Inra 181
Rootstock: 101-14
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Sponge Cord
Load of Gems/ha: 80,000
Viticultural Practices: Sprouting, topping, defoliation in the cluster region, cluster thinning for production control.
Harvest: Manual and selective.
Rootstock: 101-14
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Sponge Cord
Load of Gems/ha: 80,000
Viticultural Practices: Sprouting, topping, defoliation in the cluster region, cluster thinning for production control.
Harvest: Manual and selective.
Winemaking
- Final selection of curls;
- Destemming of fresh grapes;
- Pre-fermentation cold maceration (7°C) for 24 hours;
- Use of selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation at a temperature of 20º to 24ºC;
- Reassembly during 3 days of skin maceration;
- Delicate discontinuous pressing;
- Malolactic fermentation;
- Tartaric stabilization;
- Filtration;
- Fill.
- Destemming of fresh grapes;
- Pre-fermentation cold maceration (7°C) for 24 hours;
- Use of selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation at a temperature of 20º to 24ºC;
- Reassembly during 3 days of skin maceration;
- Delicate discontinuous pressing;
- Malolactic fermentation;
- Tartaric stabilization;
- Filtration;
- Fill.
Analytical report
Alcohol: 13%
Total Acidity: 3,11 g/l of tartaric acid
Density: 0.993
Dry Extract: 29,40 g/l
Total/Free SO2: 0.087 / 0.026 g/l
Total sugars in glucose: 2.98 g/l
pH: 3.55
Total Acidity: 3,11 g/l of tartaric acid
Density: 0.993
Dry Extract: 29,40 g/l
Total/Free SO2: 0.087 / 0.026 g/l
Total sugars in glucose: 2.98 g/l
pH: 3.55