Cabernet Sauvignon
2020 | 750 ml

Heitor Villa-Lobos, considered the greatest composer of the Americas even during his lifetime, composed around 1,000 works. His importance lies, among other aspects, in the fact that he reshaped the Brazilian concept of musical nationalism, becoming its greatest exponent. Through him, Brazilian music was represented in other countries, ultimately becoming universal.
Casa Valduga pays tribute to Villa-Lobos with this Cabernet Sauvignon of great personality from the excellent historical vintage of 2020. Like Villa-Lobos, this wine fully embodies the essence of Brazilian culture, showcasing the best of Brazilian wine.

  • Dry Red Wine
  • Cabernet Sauvignon
  • 18 months in a Cellar
  • Vale dos Vinhedos
  • 18 months in French Oak
  • 16º to 18ºC
  • Store for 10 to 20 years, provided it is kept under suitable conditions for full maturation.
  • 20 to 40 minutes
  • Asparagus risotto, meats in wine sauce, mature cheeses and game meats

Sight: Clear and brilliant, with a ruby-red color.

Smell: Clear and complex, featuring aromas of ripe black fruits like blackcurrant and raisins, with a subtle touch of spices from the Cabernet Sauvignon grape, along with elegant notes of vanilla, coffee, and chocolate obtained during an eighteen-month maturation in French oak barrels.

Palate: Crafted from the finest Cabernet Sauvignons selected by the Valduga family, it boasts mature tannins that provide a full-bodied, vigorous wine with excellent smoothness. Its aromatic notes reappear in the finish, which is long and memorable.

  • 91 Points - Safra 2020
    91 Points Guia Descorchados | Chile | 2024 Safra 2020
  • Gold - Safra 2015
    Gold Challenge International Du Vin | França | 2020 Safra 2015
  • Gold - Safra 2015
    Gold Bacchus | Espanha | 2020 Safra 2015
Technical sheet
Varietal Clone: INRA 337
Rootstock: 3309 and 101-14
Production System: Single Wire Trellis
Density/ha: 4,000 plants
Pruning Type: Spur Pruning
Buds per ha: 33,000
Viticultural Practices: Advanced agricultural technology, proper canopy management, cluster thinning for production control. Sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.

- Final cluster selection;
- Destemming of fresh grapes;
- Grain selection;
- Cold pre-fermentation maceration for 72 hours;
- Use of selected Saccharomyces cerevisiae yeast;
- Alcoholic fermentation at a temperature of 24°C to 25°C;
- Manual pump-overs and punch-downs during 12 days of skin maceration;
- Racking;
- Malolactic fermentation;
- Maturation for 18 months in new French oak barrels;
- Filtration;
- Bottling;
- Aging in the cellar for 18 months.

Analytical report
Alcohol: 14.5%
Total Acidity: 6.15 g/L of tartaric Acid
Volatile Acidity: 0.55 g/L acetic acid
Total Sugars as Glucose: 3.5 g/L
pH: 3.63
Total SO2 | Free: 86.5 | 26.5 mg/L
Dry extract: 39.2 g/L
Density: 0.996