Terroir Exclusivo
Terroir Exclusivo
Gewurztraminer
2023 | 750 ml

We contemplate our terroir as a guide that highlights its magnificent geography connected to the essence of the vineyard. A true invitation to the exclusive universe of the riches of each terroir. Located in the region of the Serra do Sudeste Gaúcho is the municipality of Encruzilhada do Sul. The terrain, formed by a plateau with gentle undulations, combined with the granitic soil profile and mild nights, results in wines with a unique character and great liveliness.

  • Dry White Fine Wine
  • Gewurztraminer
  • Serra do Sudeste
  • 8º to 10ºC
  • Salads, white meats, seafood, tropical fruits

Sight: Pale yellow color, clear and vibrant.

Smell:
Of good intensity and finesse, with notes reminiscent of white flowers like pitanga flower and jasmine, combined with the delicacy of roses. In the second moment, ripe citrus fruits and hints of pear and lychee show their exuberance and aromatic complexity, accompanied by nuances of spices.

Taste:
Balanced, with good acidity associated with an enveloping softness. It denotes elegance and a pleasant fruity sensation on the finish.


  • 90 Points - Safra 2023
    90 Points Guia Descorchados | Chile | 2024 Safra 2023
  • 90 Points - Safra 2021
    90 Points Guia Adega | Brasil | 2021 Safra 2021
  • Gold - Safra 2019
    Gold Grande Prova de Vinhos | 2019 Safra 2019
Technical sheet
Varietal Clone: INRA 47
Rootstock: 3309
Production System: Vertical Shoot Positioning
Density/ha: 4,000 plants
Pruning Type: Sylvoz
Buds/ha Load: 40,000
Viticultural Practices: Canopy management, shoot thinning, shoot topping, cluster zone leaf removal, cluster thinning for production control.
Harvest: Manual and selective.

Winemaking
- Final cluster selection;
- Destemming of fresh grapes;
- Cold maceration for 8 hours;
- Gentle discontinuous pressing - pressurized with inert atmosphere;
- Must clarification;
- Use of selected Saccharomyces cerevisiae yeast strains;
- Alcoholic fermentation at 15°C to 16°C;
- Tartaric stabilization;
- Filtration;
- Bottling.

Analytical report
Alcohol: 14%
Total Acidity: 6.45 g/L of tartaric acid
Volatile Acidity: 0.25 g/L acetic acid
Total Sugars: 3 g/L
pH: 3.15
Density: 0.991
Dry extract: 23 g/L
Total SO2 | Free: 125 | 35 mg/L