Casa Valduga
Terroir Exclusivo
Riesling Renano
2023 | 750 ml

We contemplate our terroir as a guide that highlights its magnificent geography connected to the essence of the vineyard. A true invitation to the exclusive universe of the riches of each terroir.
The enchanting Riesling Renano was born and gained international prominence from vineyards cultivated along the banks of the Rhine River in Germany. Here, in Brazilian soil, it had a timely and happy reunion with the Germanic culture in the city of Nova Petrópolis, where the altitude of the terroir in the Hortênsias Region, in the Serra Gaúcha, provides a mild climate for its cultivation.

  • Fine Semi-Dry White Wine
  • Riesling Renano
  • Serra Gaúcha
  • 8º to 10ºC
  • Light cheeses, white meats, risottos, seafood, sushi.

Sight: Straw yellow color, clear and brilliant.

Smell: Fine and delicate, with aromas reminiscent of fruits like physalis and guava, as well as white pulp fruit preserves like apple and pear. Hints of fine herbs and teas, such as marjoram, complement the bouquet. It demonstrates all its class and elegance.

Taste: The sensation of acidity is well integrated with the structural elements. It is characterized by lightness, liveliness, and smoothness. Excellent harmony and balance between taste and smell.

  • 91 Points - Safra 2023
    91 Points Guia Descorchados | Chile | 2024 Safra 2023
Technical sheet
Varietal Clone: Riesling B. R2
Rootstock: 1103P VCRJ07
Production System: Vertical Shoot Positioning
Density/ha: 4,000 plants
Pruning Type: Sylvoz
Buds/ha Load: 40,000
Viticultural Practices: Canopy arching, shoot thinning, shoot topping, cluster zone leaf removal, cluster thinning for production control. Sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.

- Final cluster selection;
- Destemming of fresh grapes;
- Cold maceration for 8 hours;
- Gentle discontinuous pressing - pressurized with inert atmosphere;
- Must clarification;
- Use of selected Saccharomyces cerevisiae yeast strains;
- Alcoholic fermentation at 15°C to 16°C;
- Tartaric stabilization;
- Filtration;
- Bottling.

Analytical report
Alcohol: 12.5%
Total Acidity: 6.9 g/L of tartaric acid
Volatile Acidity: 0.30 meq/L wm acetic acid
Total sugars in glucose: 5.2 g/L
pH: 3.04
Density: 0.995
Dry extract: 28.0 g/L
Total and free So2 in mg/L: 135.0, 45.50 mg/L