This grape has its origins in Bordeaux region, in the southwest area of France. It is one of the world's most widely recognized red wine grape varieties, being known as “queen of the red grapes”, and this popularity is often attributed to its high quality and ease of cultivation - the grapes have thick skins and the vines are hardy and resistant. It usually results in wines that can be high in tannin and dark colored with high aromatic complexity. Cabernet sauvignon berries are small, spherical and very resistant.
Aromas and flavors: ripe cherry, plum, cassis, blackberry, mint, pepper, coffee and tobacco. It may have earthy notes as well.

Known as “queen of the white grapes”, it usually results in complex and rich wines. It is believed to have originated in the Burgundy wine region of eastern France. Very versatile, it can adapt well to several wine regions around the world.
Chardonnay berries are relatively small, round, amber color and translucent when ripe. It results in one of the best wines for oak aging. Its wine is buttery, fruity and, when the winemaking process includes oak aging, the wine will be smooth, with no aggressive acidity and will have aroma of vanilla.
Aromas and flavors: pineapple, green apple, lime, pear, melon, butter, wax, honey, vanilla and spices.

It is believed to have originated in the Alsace region, in France – variety from the aromatic Traminer from South Tirol. The dark pink color and spicy flavor of the grapes explain in part the name “Gewürz”, meaning spice in German. It’s considered a delicate variety and its cultivation is difficult, but it results in very aromatic wines.
With floral and spicy aroma, this grape variety can result in wines ranging from light to full-bodied, and can reach high alcoholic levels and moderate acidity.
Aromas and flavors: Ginger, cinnamon, rose, jasmine, green apple, pear and lychee.

Has its origins in the Bordeaux region, in French, specially Saint Emilion and Pomerol. This variety results in great red wines and has adapted very well to the lower altitude areas of Serra Gaúcha region. This wine has a beautiful red color; it’s fruity, velvety and complex. It can range from medium to full-bodied. This wine can be consumed young, but it will become more velvety with aging.
Aromas and flavors: black berry and black plum. May also have aromas of roses and fruits such as cassis and blueberry. When aged in oak barrels, the wine shows a richer texture and pleasant hint of chocolate.

This grape variety, originated in Italy, has medium size, spherical, dark yellow berries. The pulp has a pleasant scent of Muscat. Muscat Giallo is part of the varieties called “aromatic”.
Widely used to produce dessert wine, it also results in the production of Italian Asti sparkling wine – in Brazil called Moscatel.
Aromas and flavors: Muscat, white flowers and fruits such as green apple, peach and nectarine.

It has its origin in France. It’s a very delicate variety and results in very complex wines with intense aroma and very good for aging.
In general, Pinot Noir is inferior in tannins and pigments compared to other red varieties, but its wines have higher acidity. This wine is really interesting when drunk young, but it may originate well structures and complex wines with aging.
It undergoes a vinification process with no skin exposure to produce sparkling wine.
Aromas and flavors: violet, raspberry, strawberry, cherry, toast, spices and leather.

It has its origins in the Veneto region of Italy and it’s known worldwide for producing light, floral and fruity sparkling wines.
The grape bunch is long, pyramidal, medium-size, with consistent pulp and abundant juice. It has a good level of acidity, which is important to give freshness to the sparkling wine.
Aromas and flavors: citric like lemon, lime, grapefruit and green apple.

It has its origin in central-western Europe (selected in the northeast of Italy).
This variety is part of the history of Brazilian fine wines because it was the first grape variety to be used in the elaboration of white fine wines. This variety is highly associated to cultural identity related to Italian Immigration in the Serra Gaúcha region. The immigration happened during the end of the 19th century and most of the immigrants came from the north of Italy, where there is a small production of wine and sparkling wine using this grape variety.
White wines from this grape variety are fruity and light in body and this variety is also highly used to make sparkling wine. The well-balanced acidity and moderate level of alcohol give a fresh and harmonic taste to the wines from this variety.
Aromas and flavors: citric fruits, apple and white flowers.

It has its origins in the Bordeaux region, in France. The wines from this grape are dry and fresh, highlighted by the acidity.
Aroma and flavor: herbaceous, gooseberry leaf, asparagus, white gooseberry, grapefruit, orange blossom, rue, and eventually hints of musk, green bean and nettle.

It has its origins in the south of France. It’s considered the “national grape” of Uruguay. It’s a red grape, rich in tannins, making wines that are usually astringent, so aging in oak barrels is normally necessary. The wines from this grape are full-bodied, high in tannins and have great color intensity.
Aromas and flavors: ripe cherry, raspberry and blackberry, hints of mint and, when aged in oak barrels, coffee and chocolate.

The grapes are harvested and placed in plastic boxes of 20Kg of capacity. This boxes are shallow so the grapes arrive in the winery with no ruptures, therefore with no fermentation happening. This allows a controlled fermentation with selected yeasts.

The plantation is made using the cordon training and lyre systems for vine training, allowing a better sunlight position, and, therefore, originating great quality grapes. The short pruning (spur) is conducted aiming a less quantity and more quality production. Green pruning and clusters thinning allow the production of healthier grapes with a more homogeneous maturation.

The white grapes, along with the skins and the seeds, are pumped to the pneumatic presses where, at low pressure, the must is extracted carefully. The must is then fermented at low temperature – about 17°C – to preserve the primary aromas and to promote the formation of pleasant new aromas. The must undergoes vacuum filtration to eliminate the yeasts and to allow a more homogeneous fermentation with selected yeasts.

After the removal of the stalks and with the grapes already crushed, they are pumped to a fermentation tank where the selected yeasts are immediately added. The fermentation time in contact with the skins may vary from four days to make red young fresh wines to 15 days to make full-bodied wines and good for aging. The fermentation temperature in around 29°C, providing wines with good aromas, color and flavors.

Concerning this part of the winemaking process, investments in technology make Salton a reference in modernity among the wine industry. A modern German technology machine washes and sterilizes the bottles. Another machine, imported from Italy, removes the air from the bottles, fills with nitrogen which is immediately removed for subsequent filling with the wine. This process is responsible for healthier and more aromatic wines because of the total absence of oxygen in the bottle.

After the fermentation process, the white wines are kept in stainless steel tanks at low temperature. The young red wines are aged in stainless steel tanks or in oak barrels, while more structures red wines are first aged in the tanks, then in 225 liters oak barrels and later in the bottle.