Clone Varietal: VCR5
Clone Rootstock: P1103
Production System: Simple espalier
Density / ha: 4,000 plants
Type of Pruning: Cordon sloped catch
Load Gems / ha: 50.000
Winegrowing Practices: sprouting, topping, defoliation in the region of clusters, clusters thinning for production control.
Harvest: Manual and selective
- Table with manual selection of clusters;
- Stalk of fresh grapes;
- Discontinuous and gentle pressing;
- Static Cleaning the cold wort;
- Use of selected yeasts Saccharomyces cerevisiae;
- Alcoholic fermentation in pressure tank, with temperature of 12 to 14ºC;
- Stop fermentation to 7.5 ° GL alcohol, remaining a residual concentration of natural sugars;
- Filtration;
- Bottling and labeling.
Alcohol: 7.5%
Total Acidity: 11 g/L of tartaric acid
Volatile Acidity: 0.43 g/L of acetic acid
Density: 1.028
Dry Extract: 97.3 g/L
Total SO2: 0.095 g/L
Free SO2: 0.0211 g/L
Total Sugars: 65 g/L
pH: 3.2
Pressure: 6 kg/cm2