Casa Valduga Terroir Chardonnay 375ml
by Casa Valduga
Original price
$10.95
-
Original price
$10.95
Original price
$10.95
$10.95
-
$10.95
Current price
$10.95
The winemaking vocation of the Valduga Family blossomed in the heart of Vale dos Vinhedos , where it was known as Via Leopoldina over a century ago, driven by the desire to prosper and extract from the soil enough to live with dignity. Respecting the terroir and understanding that each grape variety develops differently are the roots that underpin the development of a great story. The relentless pursuit of the true identity of each plot of soil and its meticulous study drives us to achieve the best results. Understanding that the soul of wine is connected to the climate, soil, terrain, and constantly changing winds led to the creation of the Terroir Line, highlighting the potential of each varietal, cultivated in the main wine-growing regions of Rio Grande do Sul.
- Dry white wine
- Chardonnay
- Valley of the Vineyards
- 8º to 10ºC
- Creamy cheeses, fish, light sauces and seafood.
Appearance: Straw yellow color, clear and bright.
Smell: It stands out for its Aromatic finesse and delicacy, highlighting notes of fresh fruits like apple and pear. Its development in the glass reveals nuances of tropical fruits, such as pineapple.
Palate: Full, with a good attack and plenty of freshness, it presents balance and unctuousness, a classic quality of good Chardonnays. The finish is persistent, with an aftertaste reminiscent of pineapple notes.
TECHNICAL SHEET
Varietal Clone: Entav 95
Rootstock: Paulsen 1103
Production System: Simple Espalier
Density/ha: 4,000 plants
Pruning Type: Spurred Cordon
Gem Load/ha: 60,000
Viticultural Practices: Disbudding, topping, defoliation in the cluster region, cluster thinning to control production.
Harvest: Manual and selective.
EAN Code: 7898276970256
DUN Code: 17898276970253
WINEMAKING
- Final selection of bunches;
- Destemming of fresh grapes;
- Cold pre-fermentation maceration for 8 hours;
- Discontinuous and delicate pressing - press with inert atmosphere;
- Clarification of the must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation at a temperature of 14º to 16ºC;
- Tartaric stabilization;
- Filtration;
- Traffic jam;
ANALYTICAL REPORT
Alcohol: 13%
Total Acidity: 5.92 g/l tartaric acid
Volatile Acidity: 0.09 g/l acetic acid
Density: 0.993
Dry Extract: 27.0 g/l
Total/Free SO2: 0.14 / 0.050 g/l
Total sugars in glucose: 2.45 g/l
pH: 3.14
