Espumante 30 meses
Sur Lie
Nature Rosé
NV | 750 ml
Casa Valduga Sur Lie is a sparkling wine in its crude form, without dégorgement and consequently without the dosage of post-dégorgement expedition liqueur.
Because it does not go through this refining, the yeast autolysis occurs while the bottle remains closed. This is the great differential of this specimen, which continues aging indefinitely and the decision to interrupt this process is unique and exclusively yours, who will decide the maturation time of the drink, to appreciate it according to your preference.
- Nature Rosé Sparkling Wine
- Chardonnay and Pinot Noir
- Maturation minimum of 30 months in cellar + evolution until opening of the bottle
- Vale dos Vinhedos
- Partial maturation (10%) in French oak barrels
- 6º to 8ºC (42,8ºF to 46,4ºF)
- Aging up to 8 years. As long as it is kept in proper conditions for full development
- Seafood, ceviches, foie gras, and salads
Appearance: Salmon pink color with characteristic hazy appearance.
Bouquet: Fine and broadly complex aroma, marked by notes of almonds and toasted bread acquired during the 30 months of aging, combined in an aromatic base of red fruits.
Palate: Dry and unctuous. The complete absence of added sugars is perfectly compensated by the presence of yeast that brings creaminess and balance to the freshness of the acidity. The aftertaste is very fine and long, persisting nuances of almonds, coming from the evolution of the sparkling wine.
Lot 1 - limited to 9,000 bottles.
The technique known by the name sur lie allows the drink to remain in constant evolution, in the presence of yeast, until the bottle is opened, when the sparkling wine reaches its fullness.
Ideal for those seeking a distinct and unique sensory experience.
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92 Points Guia Descorchados | Chile | 2022 NV -
93 Points | The best of Vale dos Vinhedos Guia Descorchados | Chile | 2021 -
93 Pontos Guia Descorchados | Chile
Technical sheet
Clone Varietal: Chardonnay Entav 95 | Pinot Noir Entav 777
Rootstock: Paulsen 1103 | 3309
Terroir: Vale dos Vinhedos
Rootstock: Paulsen 1103 | 3309
Terroir: Vale dos Vinhedos
Slope of the soil between 25° and 35° - Eastern, Northeastern, and Northern exposure
Soil: clayey, well drained and medium depth.
Density/ha Chardonnay: 4,000 plant
Density/ha Chardonnay: 4,000 plant
Density/ha Pinot Noir: 4,000 plant
Pruning System Chardonnay: Guyot
Pruning System Chardonnay: Guyot
Pruning System Pinot Noir: Guyot
Bud Load/ha Chardonnay: 40,000
Bud Load/ha Chardonnay: 40,000
Bud Load/ha Pinot Noir: 40,000
Winemaking
Elaborated by the Traditional Method
Elaboration of the base wine
- Final selection of the clusters;
- Chardonnay - Discontinuous and delicate direct pressing in inert atmosphere;
- Pinot Noir - De-ginning and skin maceration for 12 hours. After a delicate pressing in inert atmosphere.
- Static cleaning of the must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature between 15º and 16ºC;
- Preservation of the base wine on fine lees with batonnage;
- Assemblage: 10% of wines that aged in low toast French oak barrels for 10 months.
- Cold tartaric stabilization during one week at - 5°C;
- Filtration;
Foaming
- Addition of tirage liqueur with inoculum of selected yeasts Saccharomyces cerevisiae esp. bayanus;
- Bottling;
- Second fermentation inside the bottle at 12ºC for 45 days;
- Maturation for 30 months sur lie occurring yeast autolysis - average temperature of the cellar of 16 ° C;
Analytical report
Alcohol: 12.5%
Total Acidity: 8.29 g/L of tartaric acid
Volatile Acidity: 3.6 mg/L acetic acid
Density: 0.991
Dry extract: 21.0 g/L
So2 Total | Free: 95.0 | 15.0 mg/L
Total sugars in glucose: 1.1 g/L
pH: 3.25
Pressure: 5.50
Total Acidity: 8.29 g/L of tartaric acid
Volatile Acidity: 3.6 mg/L acetic acid
Density: 0.991
Dry extract: 21.0 g/L
So2 Total | Free: 95.0 | 15.0 mg/L
Total sugars in glucose: 1.1 g/L
pH: 3.25
Pressure: 5.50