Origem
Cabernet Sauvignon Elegance 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 Cabernet Sauvignon Elegance 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 Cabernet Sauvignon Elegance Chile was born.
- Demi-Sec Red Wine
- Cabernet Sauvignon
- Vale Central - Chile
- 14º to 16ºC
- Meat and pasta with sweet and sour sauces, risottos and soft cheeses.
Sight: Ruby red with violet reflections, clear and bright.
Smell: Shows intense fruity notes, especially red fruits like cherry and raspberry.
Taste: At the beginning it is soft and silky, revealing its lush fruity character. The perfect balance between tannins and acidity provides a velvety texture, with a smooth finish.
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: 3.29 g/L of tartaric acid
Volatile acidity: 0.41 g/L acetic acid
Total sugars in glucose: 16.85 g/L
pH: 3.67
Dry extract: 42.90 g/L
So2 free | total: 0.025 g/L | 0.065 g/L
Density: 0.999
Volatile acidity: 0.41 g/L acetic acid
Total sugars in glucose: 16.85 g/L
pH: 3.67
Dry extract: 42.90 g/L
So2 free | total: 0.025 g/L | 0.065 g/L
Density: 0.999