Technical sheet
Clone Varietal: Entav 95
Rootstock: 3309
Production System: Simple Espalier
Density/ha: 4,000 plant
Pruning System: Spur Pruning
Load gems/ha: 33,000
Viticultural Practices: Pruning, shoot hedging, defoliation in the area of the bunches, cluster thinning of bunches to control production.
Winemaking
- Final selection of bunches;
- Destemming of fresh grapes;
- Pre-fermentative cold maceration for 10
hours;
- Discontinuous and delicate pressing - press
with inert atmosphere;
- Must clarification;
- Use of selected yeasts Saccharomyces
cerevisiae;
- Alcoholic fermentation 14ºC to 16ºC;
- End of alcoholic fermentation in oaks;
- Maturation on fine lees for 12 months in
first year French Foudre, with a capacity of 2.500 liters, medium toast and in
French Burgundy barrels of 228 liters and medium toast;
- Tartaric stabilization;
- Filtration;
- Bottling.
Analytical report
Alcohol: 14%
Total Acidity: 84 meq/L expressed as tartaric acid
Volatile Acidity: 5 meq/L of acetic acid
Density: 0.991
Dry extract: 26 g/L
SO Total: 130 mg/L
SO2 Free: 16 mg/L
Total Sugars: 1.93 g/L
pH: 3.64