Casa Valduga Leopoldina Chardonnay Reserva
by Casa Valduga
Sold out
Original price
$35.90
-
Original price
$35.90
Original price
$35.90
$35.90
-
$35.90
Current price
$35.90
In 1875, during the Imperial period, the year the first Valduga arrived on Brazilian soil, the monarchy named the most important road in what would now be Vale dos Vinhedos Leopoldina. Located on this road, Casa Valduga pays homage to the bravery of the first immigrants with the Leopoldina line!
- Dry white wine
- Chardonnay
- Valley of the Vineyards
- 10 months - French Oak and Romanian Oak
- 8º to 10ºC
- Keeps for up to 10 years, provided it is kept in suitable conditions for full development.
- Pasta, white meats, fondues, medium and strong cheeses.
Vision: Clear, bright, straw yellow in color with greenish reflections.
Smell: A fascinating and captivating aroma with intense notes of ripe tropical fruits like pineapple and starfruit, enveloped by nuances of white chocolate and vanilla. This complex aroma is achieved by the combination of French and Romanian barrels, lending complexity and elegance.
Palate: On the palate, it's voluminous and powerful, revealing all its vigor and character due to its high natural alcohol content in harmony with its fine acidity. The nose evokes its complex olfactory notes of ripe fruit and elegant, fine wood notes. It has a long finish.
TECHNICAL SHEET
Varietal Clone: Entav 95
Rootstock: 3309
Production System: Simple Espalier
Density/ha: 4,000 plants
Pruning Type: Spurred Cordon
Gem Load/ha: 33,000
Viticultural Practices: Disbudding, topping, defoliation in the cluster region, cluster thinning to control production.
Harvest: Manual and selective.
EAN Code: 7898276970553
DUN Code: 17898276970550
WINEMAKING
- Final selection of bunches;
- Destemming of fresh grapes;
- Cold pre-fermentation maceration for 10 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;
- End of alcoholic fermentation in barrels;
- Maturation on fine lees for 10 months in first-year oak barrels from Romanian forests, with a capacity of 300l, with medium toasting, and in French Burgundy-type barrels of 228l and medium toasting.
- Tartaric stabilization;
- Filtration;
- Traffic jam;
ANALYTICAL REPORT
Alcohol: 14.5%
Total Acidity: 5.92 g/l tartaric acid
Density: 0.991
Dry Extract: 25.8 g/l
Total SO2: 115 mg/l
Free SO2: 31.2 mg/l
Total sugars in glucose: 2.00 g/l
pH: 3.3
Total Acidity: 5.92 g/l tartaric acid
Density: 0.991
Dry Extract: 25.8 g/l
Total SO2: 115 mg/l
Free SO2: 31.2 mg/l
Total sugars in glucose: 2.00 g/l
pH: 3.3
