Technical sheet
Varieties: Cabernet Sauvignon | Merlot
Varietal Clone: Entav 15 | Inra 342
Rootstock: SO4 | 3309
Production System: Single espalier
Density/ha: 4,000 plants
Pruning Type: Sponge Cord
Load of Gems/ha: 80,000
Viticultural Practices: Sprouting, topping, defoliation in the
luster region, cluster thinning for production control.
Harvest: Manual and selective
Transport in boxes of up to 16 kg
Winemaking
- Harvest and final selection of bunches;
- Destemming of fresh grapes;
- Fermented by selected yeasts Saccharomyces cerevisiae;
- Controlled fermentation temperature between 24º to 25ºC;
- Reassembly during 8 days of skin maceration;
- Descuba;
- Malolactic fermentation;
- Assembly;
- Maturation;
- Filtration;
- Traffic jam.
Analytical report
Alcohol: 12.0
Total Acidity: 5.35g/L tartaric acid
Volatile Acidity: 0.3mg/L acetic acid
Density: 0.995
Dry extract: 31.0
So2 Total | Free: 115.0 | 35.5 mg/L
Total sugars in glucose: 3.50g/L
pH: 3.50