Clone Varietal: Inra 980
Rootstock: 3309
Production System: Simple trellis
Density/ha: 4,000 plants
Type of Pruning: Spur Cordon
Load Gems / ha: 40,000
Winegrowing Practices: sprouting, topping, defoliation in the area of clusters and clusters thinning for production control.
Harvest: Manual and selective.
- Final selection of clusters;
- Stalk of fresh grapes;
- Maceration pre-fermentation cold for 48 hours;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation with temperature 24 to 25 °C;
- Pumping and delestagens for 14 days of maceration;
- Malolactic fermentation;
- Maturation for 8 months in French oak barrels;
- Tartaric stabilization;
- Bottling;
- Thinning in the basement for 12 months.
Alcohol: 14%
Total Acidity: 6.07 g/l tartaric acid
Volatile Acidity: 0.5 g/L acetic acid
Total Sugars: 2.4 g/l
pH: 3.73
Density: 0.995
Dry extract: 32.5 g/L
Total SO2 | Free: 93.5 | 35.9 mg/L