Casa Valduga
Terroir Exclusivo
2020 | 750 ml

We contemplate our terroir as a guide that shows its magnificent geography connected to the essence of the vineyard. A real 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 relief formed by a plateau with smooth undulations, added to the soil profile of granite origin and the soft nights, results in wines of unique character and great liveliness.
  • Dry Red Wine
  • Marselan
  • 12 months in the Cellar
  • Serra do Sudeste
  • 8 months in French Oak Barels
  • 16º to 18ºC
  • Guard from 6 to 8 years. Provided it is maintained in the right conditions for full development.
  • 15 to 30 minutes.
  • Red meats , strong cheeses , pasta with spicy sauces

Vision: Clear and bright, ruby red color with violet tones.

Smell: The aroma recalls red fruits like cherries and blackberries, in balance with the aromas from the oak, such as leather and spices.

Taste: It is characterized by the power of its tannins that contribute volume and softness to the wine. Its great persistence in mouth reveals, above all, the notes of French oak, especially smoked touches.

  • Gold - Safra 2020
    Gold Catad'Or | Chile | 2023 Safra 2020
  • Bronze - Safra 2020
    Bronze Internacional Wine Challenge | Londres | 2023 Safra 2020
  • Gold - Safra 2020
    Gold Challenge International du Vin | França | 2023 Safra 2020
Technical sheet
Clone Varietal: Inra 980
Rootstock: 3309
Production System: Simple trellis
Density/ha: 4,000 plants
Type of Pruning: Spur Cordon
Load Gems / ha: 40,000
Winegrowing Practices: sprouting, topping, defoliation in the area of clusters and clusters thinning for production control.
Harvest: Manual and selective.

- Final selection of clusters;
- Stalk of fresh grapes;
- Maceration pre-fermentation cold for 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 24 to 25 °C;
- Pumping and delestagens for 14 days of maceration;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Tartaric stabilization;
- Bottling;
- Thinning in the basement for 12 months.

Analytical report
Alcohol: 14%
Total Acidity: 6.07 g/l tartaric acid
Volatile Acidity: 0.5 g/L acetic acid
Total Sugars: 2.4 g/l
pH: 3.73
Density: 0.995
Dry extract: 32.5 g/L
Total SO2 | Free: 93.5 | 35.9 mg/L