Storia
Merlot 2018
2018 | 750 ml
The winery's icon wine, only produced in exceptional harvests. It has a limited number of bottles. The sale happens only through reservation and it comes with a certificate informing the bottle's number ensuring the product's uniqueness.
In 2008, the world of wines saw the birth of one of the biggest red wines ever produced on Brazilian soil, the Merlot Storia Vintage 2005. Its majestic arrival became unforgettable and as the time passed by the new editions stood out and showed all the potential and the typicality of Vale dos Vinhedos.
Great wines are classified in this way not only for their unquestionable quality, but for their indelible typicity. In 2018, once again Casa Valduga Storia Merlot carries the tradition and excellence of the terroir. Time, dedication and patience have made it possible for the vines grown on the sunny slopes of Vale dos Vinhedos to produce the purest raw material, to be eternalized in the form of wine through the hands of the winemaker. More than just a wine, Storia is an ode to the new Brazilian wine scene.
Great wines are classified in this way not only for their unquestionable quality, but for their indelible typicity. In 2018, once again Casa Valduga Storia Merlot carries the tradition and excellence of the terroir. Time, dedication and patience have made it possible for the vines grown on the sunny slopes of Vale dos Vinhedos to produce the purest raw material, to be eternalized in the form of wine through the hands of the winemaker. More than just a wine, Storia is an ode to the new Brazilian wine scene.
- Dry Red Wine
- Merlot
- Batch 1: 29 months in the Cellar; Batch 2: 40 months in the Cellar
- Vale dos Vinhedos
- 20 months in French Oak Barrels
- 16° to 18°C
- Guard for 10 to 15 years. As long as it is kept in the right conditions for full development.
- 20 to 40 minutes.
- Roasts, steaks with intense sauces, aged cheeses and bitter chocolate.
Vision: Intense ruby red with edges showing slightly copper tones. Clear and bright. In the glass, it has the formation of generous tears, indicating alcoholic potential.
Smell: Strong varietal character. Great refinement and complexity. It is a mature and full-bodied wine. The range of aromas is wide, from a typical base of red fruits and menthol, with vanilla and spice notes brought by 20 months of maturation in French oak. The long bottle aging fuses the elements of fruit and ripeness, creating a harmonious and charming balance.
Taste: It highlights and reaffirms the virtues of the Merlot grape. Juicy initial attack, soft tannins, alcohol sensation that warms and sweetens the mouth and precise structuring acidity. The whole forms a very balanced body that emphasizes elegance above all. Long finish marked by dried fruit and raisin flavors.
Technical sheet
Clone Varietal: Inra 18 | Rootstock: 101-14
Terroir: Vale dos Vinhedos
Production System: Simple Espalier
Density/ha: 4,000 plant
Pruning System: Spur Pruning
Gem Load/ha: 33,000
Viticultural Practices: Advanced agricultural technology, appropriate management of the vegetative canopy, clusters thinning of clusters to control production. Sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective harvest. Transportation of the grapes in boxes up to 12 kg.
Terroir: Vale dos Vinhedos
Production System: Simple Espalier
Density/ha: 4,000 plant
Pruning System: Spur Pruning
Gem Load/ha: 33,000
Viticultural Practices: Advanced agricultural technology, appropriate management of the vegetative canopy, clusters thinning of clusters to control production. Sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective harvest. Transportation of the grapes in boxes up to 12 kg.
Winemaking
- Final selection of bunches;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 48 hours;
- Fermented by selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation 24ºC to 25ºC;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 48 hours;
- Fermented by selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation 24ºC to 25ºC;
- Remontage and manual delestage during 20 days of pellicular maceration;
- Destemming;
- Malolactic fermentation;
- Maturation in new French oak barrels for 20 months;
- Tartaric stabilization;
- Bottling;
- Aging in cellars: Batch 1 - 29 months; Batch 2 - 40 months.
Analytical report
Alcohol: 14.5%
Density: 0.996
Dry extract: 36.9 g/L
Total acidity: 6.6 g/L expressed as tartaric acid
Volatile Acidity: 0.62 g/L expressed as acetic acid
SO2 Total/Free: 120,0 / 33,5 mg/L
Total Sugars: 3.3 g/L
pH: 3.70
Density: 0.996
Dry extract: 36.9 g/L
Total acidity: 6.6 g/L expressed as tartaric acid
Volatile Acidity: 0.62 g/L expressed as acetic acid
SO2 Total/Free: 120,0 / 33,5 mg/L
Total Sugars: 3.3 g/L
pH: 3.70