Technical sheet
Production System: Simple Espalier
Density / ha: 4000 plants
Pruning Method: Spurred Cordon
Yield / ha: 80,000
Vineyard Processes: Removing buds, shoots, leaves around the bunches, thinning bunches to control production.
Harvest: Manual and selective
Winemaking
- Sorting of the bunches;
- Destemming fresh grapes;
- Maceration / Cold Soaking;
- Discontinuous and gentle pressing;
- Cold static cleaning of must;
- Use of select Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation at a temperature of 14º to 15ºC;
- Tartaric stabilization;
- Filtration;
- Carbonation;
- Bottling.
Analytical report
Alcohol: 8.5
Total Acidity: 104g/L tartaric acid
Volatile Acidity: 2.83mg/L of acetic acid
Density: 1.013
Dry extract: 63
So2 Total | Free: 125mg/L | 25mg/L
Total sugars in glucose: 45g/L
pH: 3.16