CASA VALDUGA
Naturelle
Moscatel Rosé
NV | 750 ml
Naturelle represents the history of Famiglia Valduga and the legacy of past generations. It is a rescue of the beautiful and simple. They are the deepest roots, the strongest foundation, the sweetest inspiration.
- Sparkling Wine Sweet Rosé
- Moscato Branco and Moscato de Hamburgo
- Vale dos Vinhedos
- 4º a 6ºC
- Gelato, fruit mousse and strawberry-based desserts.
Appearance: Rose intense color, perfectly clear and with an abundant and charming perlage.
Bouquet: Intensely fruity, where ripe white-flesched fruits stand out, with the delicate floral presence of jasmine, complemented by the subtle presence of fennel.
Palate: With impressive freshness and balanced sweetness. Soft foam and predominantly fruity aftertaste.
-
90 Points Guia Descorchados | Chile | 2021 NV -
92 Pontos Bon Vivant Rosés do Brasil | 2020 NV -
Gold Concurso do Espumante Brasileiro | Brasil | 2023 NV
Technical sheet
Winemaking
- Final selection of the bunches;
- Destemming of fresh grapes;
- Pre-fermentative maceration (Moscato de Hamburgo);
- Discontinuous and delicate pressing;
- Cold static cleaning of the must;
- Use of sealed yeasts Saccharoyces cerevisiae;
- Alcoholic fermentation in pressure tank, with temperature from 12º to 14ºC;
- Fermentation stop at 7,5º GL of alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
- Destemming of fresh grapes;
- Pre-fermentative maceration (Moscato de Hamburgo);
- Discontinuous and delicate pressing;
- Cold static cleaning of the must;
- Use of sealed yeasts Saccharoyces cerevisiae;
- Alcoholic fermentation in pressure tank, with temperature from 12º to 14ºC;
- Fermentation stop at 7,5º GL of alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
Analytical report
Alcohol: 7.5%
Total Acidity: 110 meq/L of acid tartaric
Volatile Acidity: 3,33 meq/L of acid acetic
Density: 1.028
Dry extract: 95 g/L
So2 Total/Free: 95 mg/L / 21.1 mg/L
Total sugars: 58 g/L
pH: 3.03
Pressure: 6 kg/cm2
Total Acidity: 110 meq/L of acid tartaric
Volatile Acidity: 3,33 meq/L of acid acetic
Density: 1.028
Dry extract: 95 g/L
So2 Total/Free: 95 mg/L / 21.1 mg/L
Total sugars: 58 g/L
pH: 3.03
Pressure: 6 kg/cm2