Storia
Merlot 2011
2011 | 750ml
The winery's icon wine, only produced with exceptional crops. It has a limited number of bottles. Its sale happens only through a prenotation and it comes with a certificate informing the bottle's number ensuring the product's uniqueness.
- Dry Red Wine
- Merlot
- 24 meses em Cave
- Vale dos Vinhedos
- 18 months in French Oak.
- 16º a 20ºC. (60,8ºF-68ºF)
- Guard from 10 to 15 years. Provided it is maintained in the right conditions for full development.
- 20 to 40 minutes.
- Game meats, spicy cheeses, pasta with spicy sauces.
-
93 Points Adega Top 100 | 2017 Safra 2011
Technical sheet
Clone Varietal: Inra 18
Rootstock: 101-14
Terroir: Vale dos Vinhedos
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 33.000
Winegrowing Practices: Advanced agricultural technology, proper management of the canopy, thinning clusters for production control. sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.
Rootstock: 101-14
Terroir: Vale dos Vinhedos
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 33.000
Winegrowing Practices: Advanced agricultural technology, proper management of the canopy, thinning clusters for production control. sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.
Winemaking
- Final selection of clusters;
- Picking of fresh grapes;
- Maceration cold pre-fermentation for 48 hours;
- Use of selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation in temperature of 24 to 25 ° C; (75,2ºF-77ºF)
- Separation of the remaining solid part and the must;
- Malolactic fermentation;
- Maturation for 18 months in new French oak barrels;
- Tartaric stabilization;
- Bottling;
- Thinning in the basement for 24 months.
- Picking of fresh grapes;
- Maceration cold pre-fermentation for 48 hours;
- Use of selected Saccharomyces cerevisiae yeasts;
- Alcoholic fermentation in temperature of 24 to 25 ° C; (75,2ºF-77ºF)
- Separation of the remaining solid part and the must;
- Malolactic fermentation;
- Maturation for 18 months in new French oak barrels;
- Tartaric stabilization;
- Bottling;
- Thinning in the basement for 24 months.
Analytical report
Alcohol: 14%
Total Acidity: 5,98 g/l de ácido tartárico
Volatile Acidity: 0,58 g/l de ácido acético
Density: 0,995
Dry Extract: 34 g/l
SO2 Total/Free: 0,142 / 0,042 g/l
Total sugars: 3,20 g/l
pH: 3,51
Total Acidity: 5,98 g/l de ácido tartárico
Volatile Acidity: 0,58 g/l de ácido acético
Density: 0,995
Dry Extract: 34 g/l
SO2 Total/Free: 0,142 / 0,042 g/l
Total sugars: 3,20 g/l
pH: 3,51