Casa Valduga
Terroir
Merlot
2020 | 750 ml
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 Red Wine
- Merlot
- 12 months in wine cellar
- Vale dos Vinhedos
- 8 months in French Oak Barels
- 16º to 18ºC
- Guard from 6 to 8 years. Provided it is maintained in the right conditions for full development
- 15 a 30 minutos
- Strong cheese, red meat, pasta with spicy sauce
Appearance: Ruby coloration, clear and bright.
Bouquet: As it is a Merlot with respectable maturation, a presence of the aromas coming from the oak, like cacao and vanilla, accompanied by notes of blackberry and delicate nuances mint and coffee, is remarkable.
Palate: Full bodied, with the soft characteristics of Merlot. Its moderate acidity, its progress and its aftertaste is long with woody notes and touch of ripe fruit.
-
Double Gold Vinus | Argentina | 2022 Safra 2018 -
Gran Gold Bacchus | Espanha | 2022 Safra 2018 -
Silver Vinus | Argentina | 2021 Safra 2015
Technical sheet
Clone Varietal: Inra 181
Rootstock: 101-14
Production System: Simple Espalier
Density/ha: 4,000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 50,000
Harvest: Manual and selective.
Rootstock: 101-14
Production System: Simple Espalier
Density/ha: 4,000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 50,000
Harvest: Manual and selective.
Winemaking
- Final selection of the bunches;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 24º to 25ºC;
- Remontages and delations during 12 days of maceration of the skin;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Tartaric stabilization;
- Bottling;
- Basin tuning for 12 months.
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature from 24º to 25ºC;
- Remontages and delations during 12 days of maceration of the skin;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Tartaric stabilization;
- Bottling;
- Basin tuning for 12 months.
Analytical report
Alcohol: 13%
Total Acidity: 6.07 g/L of acid tartaric
Total Acidity: 6.07 g/L of acid tartaric
Volatile Acidity: 0.37 g/L of acid acetic
Density: 0.995
Dry extract: 32.0 g/L
So2 Total/Free: 85.5 / 25.7 mg/L
Total sugars: 3.0 g/L
pH: 3.44