Casa Valduga
Sauvignon Blanc
2020 | 750ml

Famigla Valduga’s wine industry vocation came to life in the middle of Vale dos Vinhedos, which was called Via Leopoldina over a century ago. We were moved by the desire to prosper and to take from the soil just enough to live with dignity. Respecting the terroir and understanding that each strand of grape develops differently are the roots that sustain the development of our great history. A relentless search for the true identity of each plot of land, studying them in detail, motivates us to seek the best results. Our understanding that a wine’s soul is linked to climate, soil, topography, and ongoing wind changes made us create the Terroir line of products. We appreciate the potential of each varietal cultivated in the most relevant wine-producing regions of the state of Rio Grande do Sul.

  • Dry White Wine
  • Sauvignon Blanc
  • Campanha
  • 8º to 10ºC
  • Seafood, white meat, fish, light sauce risotto, soft cheese and japanese cuisine.

Vision: yellow straw coloring with greenish, shiny reflections. 

Smell: Aroma captivating, with fruity notes enveloped by delicate shades of rue and fine herbs. Noteworthy are notes of fruits such as guava and passion fruit, characteristics of the varietal. 

Palate: A refreshing characteristic of Sauvignon Blanc, which stands out for its excellent acidity. With balanced body and perfectly balanced, striking and fruity.

  • 91 Points | The best of Campanha Gaúcha | Revelation - Safra 2020
    91 Points | The best of Campanha Gaúcha | Revelation Guia Descorchados | Chile | 2021 Safra 2020
  • 88 Points - Safra 2018
    88 Points Guia Descorchados | Chile | 2019 Safra 2018
Technical sheet
Clone Varietal: Entav 242 
Rootstock: SO4
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 40.000
Harvest: Manual and selective.

- Final selection of bunches;
- Stalk of fresh grapes;
- Cold maceration for 08 hours;
- Discontinuous and delicate pressing - press with inert atmosphere; 
- clarification of the must;
- Use of selected yeasts Saccharomyces cerevisiae; - Alcoholic fermentation with temperature 15°C to 16°C;
- Tartaric stabilization;
- Filtration;
- Bottling ;

Analytical report
Alcohol: 12,5%
Total Acidity: 7.5 g/l tartaric acid 
Density: 0.992 
Dry extract: 20.9 g/l 
SO2 Total | Free: 0.118 | 0.026 g/l
Total sugars in glucose: 1.45 g/l 
pH: 3.18