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 - Brazil.
VARIETAL:Cabernet Sauvignon.
Dry Red Wine, 12 months in the Cellar, 8 months in French Oak Barels.
Serving Temperature: 16º to 18ºC;
Alcohol degree: 12,5%;
Total Acidity: 5,47 g/L of acid tartaric.
PAIRING:
Hard cheese, red meat, pasta with spicy sauce.
Vision: Ruby deep red and intense.
Smell: It has excellent aromatic complexity. The wood integrates in a symbiotic way, presenting itself through remarkable aromas of spices. Also refers to cassis, black plum and almonds.
Palate: It has an intense body, denoting the classic character of Cabernet Sauvignon. Its acidity is moderate, and the medium tannins, generating excellent volume in the mouth. His aftertaste is intense and persistent.
Winemaking:
Final selection of the bunches;
Destemming of fresh grapes;
Pre-fermentative cold maceration for 48 hours;
Use of sealed yeasts Saccharomyces cerevisiae;
Alcoholic fermentation with temperature from 24º to 25ºC;
Remontages and delaisions during 13 days of maceration of the skin;
37ab,
Route de Luxembourg,