Technical sheet
Varietal Clone: Entav 96 | Mira 130
Rootstock: SO4 | 3309
Production system: Simple Espalier
Density/ha: 4.000
Type of prunning: Spur Cord
Gems Load/ha: 60.000
Harvest: Manual and selective
Winemaking
Traditional Method
Production of base wine
- Final selection of
bunches;
- Direct pressing of the grapes,
discontinuous and delicate;
- Cold
static cleaning of must;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic
fermentation with temperature 15 ° C to 16ºC;
- Maturation in oak Chardonnay for 12 months (8% of the total volume);
- Blend of Chardonnay and Pinot Noir from different vintages;
- Tartaric stabilization;
Second fermentation
- Use of selected yeasts Saccharomyces cerevisiae esp. bayanus;
- Tirage liqueur;
- Filling;
- Second fermentation inside the bottle at a temperature of 12ºC;
- Filtration;
- Matured for 36 months causing yeast autolysis at a temperature of 16ºC;
- Riddling in pupitres;
- Degorgement, addition of expedition liqueur, corking and
labeling.
Analytical report
Alcohol: according to the label
Total Acidity: 6,8 g/L of acid tartaric
Volatile Acidity: 0,14 g/L of acid acetic
Density: 0,994
Dry extract: 27,2 g/L
So2 Total/Free: 0,094/0,016 g/L
Total sugars: 8,69 g/L
pH: 3,13
Pressure: 5,5 kg/cm2