valdorado reduced & low alcohol wines
TRANSCRIPT
WHAT IS IT
VALDORADO REDUCED ALCOHOL is a wine made from de-alcoholized Spanish quality wines through a physical process that respects the main characteristics of the original wine. The dealcoholized wine is obtained by applying smooth and controlled increases of temperature and pressure to the original wine, which allows to eliminate the alcohol without altering the other characteristics of the original product.
DE-ALCOHOLIZATION PROCESS
SPINNING CONE COLUMN
HEALTH BENEFITS OF DE-ALCOHOLIZED WINE
The World Health Organization (WHO) has demonstrated that a moderate wine consumption is beneficial for health
The benefits of wine consumption are several:
• Reduces the risk of death by cardiovascular diseases. • Aid to fight the aging thanks to its content in resveratrol and
other polyphenols. • Reduces the risks associated with cholesterol (LDL). • Improves the look of the skin, maintaining it younger and
brighter.
VALDORADO RED 8.5%Grape variety:60% Tempranillo, 20% Cabernet, 20% SyrahHarvest date:End September / beginning of OctoberWinemaking:Hand-harvested. Destalked and macerated with the skins with regular pumping
over of the must to extract colour and primary aromas at 15º C. Controlled fermentation at 25º to 28º C in stainless steel tanks. Following the malolactic fermentation, the wine is clarified, filtered and cold-stabilized prior to bottling. Aged in oak barrels for 3 to 6 months and a further 6 months in bottle.
Tasting note:Colour: Intense cherry red with a violet rim. Clear and bright.Nose: legant, with aromas of eucalyptus and vanilla. Toasty oak perfected
integrated with the red fruit.Palate: Structured, silky and smooth. Balanced in the mouth with length and
complexity. Tannic backbone.Accompaniment:Red meat, stews and hard cheeses.Serve at:18º CAnalysis:Alcohol: 8,5% volTotal acidity: 5.22 g/lpH: 3.54Volat ile acidity: 0.42 g/lTotal SO2: 60 mg/lResidual sugar: 8 g/l
.
VALDORADO WHITE 8.5%Grape variety:70% Airén, 30% Sauvignon BlancHarvest date:Beginning of SeptemberWinemaking:Mechanicaly harvested by night, to protect the grapes from oxydation.The grapes that have been carefully sorted in the vines and clean-up of musts and all of
which involvedecanting the solids. Fermentation takes place in stainless steel tanks at controlled
temperature of16º C for 18 to 20 days long. Then the wine is filtrated after having been stabilised from
cold.Tasting note:Colour: Pale lemon with green tingesNose: Fresh fruit aromasPalate: It has a long, round aftertasteAccompaniment:Best served with bacalao (salt cod), trout, seafood and fish in general.Serve at:5-7°CAnalysis:Alcohol: 8,5% volTotal acidity: 5.23 g/lpH: 3.39Volat ile acidity: 0.23 g/lTotal SO2: 80 mg/lResidual sugar: 8 g/l
VALDORADO RED 4.5%Grape variety:60% Tempranillo, 20% Cabernet, 20% SyrahHarvest date:End September / beginning of OctoberWinemaking:Hand-harvested. Destalked and macerated with the skins with regular pumping
over of the must to extract colour and primary aromas at 15º C. Controlled fermentation at 25º to 28º C in stainless steel tanks. Following the malolactic fermentation, the wine is clarified, filtered and cold-stabilized prior to bottling. Aged in oak barrels for 3 to 6 months and a further 6 months in bottle.
Tasting note:Colour: Intense cherry red with a violet rim. Clear and bright.Nose: legant, with aromas of eucalyptus and vanilla. Toasty oak perfected
integrated with the red fruit.Palate: Structured, silky and smooth. Balanced in the mouth with length and
complexity. Tannic backbone.Accompaniment:Red meat, stews and hard cheeses.Serve at:18º CAnalysis:Alcohol: 4,5% volTotal acidity: 5.40 g/lpH: 3.53Volati le acidity: 0.42 g/lTotal SO2: 60 mg/lResidual sugar: 25 g/l.
VALDORADO WHITE 4.5%Grape variety:70% Airén, 30% Sauvignon BlancHarvest date:Beginning of SeptemberWinemaking:Mechanicaly harvested by night, to protect the grapes from oxydation.The grapes that have been carefully sorted in the vines and clean-up of musts and
all of which involvedecanting the solids. Fermentation takes place in stainless steel tanks at controlled
temperature of16º C for 18 to 20 days long. Then the wine is filtrated after having been stabilised
from cold.Tasting note:Colour: Pale lemon with green tingesNose: Fresh fruit aromasPalate: It has a long, round aftertasteAccompaniment:Best served with bacalao (salt cod), trout, seafood and fish in general.Serve at:5-7°CAnalysis:Alcohol: 4.5% volTotal acidity: 5.30 g/lpH: 3.38Volat ile acidity: 0.20 g/lTotal SO2: 80 mg/lResidual sugar: 20 g/l
VALDORADO RED 0.5%Grape variety:60% Tempranillo, 20% Cabernet, 20% SyrahHarvest date:End September / beginning of OctoberWinemaking:Hand-harvested. Destalked and macerated with the skins with regular pumping
over of the must to extract colour and primary aromas at 15º C. Controlled fermentation at 25º to 28º C in stainless steel tanks. Following the malolactic fermentation, the wine is clarified, filtered and cold-stabilized prior to bottling. Aged in oak barrels for 3 to 6 months and a further 6 months in bottle.
Tasting note:Colour: Intense cherry red with a violet rim. Clear and bright.Nose: legant, with aromas of eucalyptus and vanilla. Toasty oak perfected
integrated with the red fruit.Palate: Structured, silky and smooth. Balanced in the mouth with length and
complexity. Tannic backbone.Accompaniment:Red meat, stews and hard cheeses.Serve at:18º CAnalysis:Alcohol: 0,5% volTotal acidity: 5.86 g/lpH: 3.56Volati le acidity: 0.41 g/lTotal SO2: 60 mg/lResidual sugar: 44 g/l.
VALDORADO WHITE 0.5%Grape variety:70% Airén, 30% Sauvignon BlancHarvest date:Beginning of SeptemberWinemaking:Mechanicaly harvested by night, to protect the grapes from oxydation.The grapes that have been carefully sorted in the vines and clean-up of musts and
all of which involvedecanting the solids. Fermentation takes place in stainless steel tanks at controlled
temperature of16º C for 18 to 20 days long. Then the wine is filtrated after having been stabilised
from cold.Tasting note:Colour: Pale lemon with green tingesNose: Fresh fruit aromasPalate: It has a long, round aftertasteAccompaniment:Best served with bacalao (salt cod), trout, seafood and fish in general.Serve at:5-7°CAnalysis:Alcohol: 0.5% volTotal acidity: 5.27 g/lpH: 3.41Volat ile acidity: 0.20 g/lTotal SO2: 80 mg/lResidual sugar: 42 g/l
VALDORADO WINES SLwww.valdorado.esGonzalo Sanz [email protected]: gonzalo.valdoradoMobile: +34 626 31 05 74
Fruit Driven Wines Ltd.The ByletCoundNr ShrewsburySY5 6APTel: 0044 (0) 1743 761126