Technical sheet
Production System: Simple trellis
Density / ha: 4,000 plants
Type of Pruning: Cordão Esporonado
Load Gems / ha: 50.000
Winegrowing Practices: sprouting, topping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and selective.
Winemaking
- Final selection of bunches in
overmature stage;
- Stalking of fresh grapes;
- Use of selected yeast Saccharomyces
cerevisiae;
- Alcoholic fermentation at a
temperature of 25º to 27ºC;
- Manual reassemblies during 4 days
of skin maceration;
- Filtering;
- Addition of wine alcohol;
- Maturation for 72 months in new
French oak barrels;
- Basement bottling and thinning for
48 months.
Analytical report
- Alcohol: 18,0ºGL
- Total Acidity: 6,50 g/L of
acid tartaric
- Volatile acidity: 0.8 g/L of acetic acid
- Density: 1,034
- Dry extract: 151,2 g/L
- SO2 Total | Free: 50,0 mg/l / 5,0 mg/l
- Total sugars: 145 g/L
- pH: 3,75