CASA VALDUGA

 Wine of exceptional quality from a single harvest. Resting on wood for a short period, being mandatorily bottled between the fourth and sixth year after harvest, presenting dark and full-bodied characteristics.

Harvest, stemming, crushing of 

grapes, addition of selected yeasts, alcoholic fermentation, 

temperature control, racking, malolactic fermentation, 

maturation in oak casks, blending of varietals, bottling, aging 

in climatized cellar and labeling. 

Manual harvest, stemming and splitting of 

grape skins with light maceration for little color extraction, 

addition of selected yeasts, alcoholic fermentation, maceration and 

temperature control, racking, malolactic fermentation, bottling and 

labeling. 

 méthode champenoise: development of the base 

wine, bottling and refermentation of the wine in sparkling 

wine bottles, cellar temperature controlled at 12ºC, matured 

for 30 months causing yeast autolysis, riddling in pupitres, 

degorgement, corking and labeling.