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Harvest dates: | October 2011 |
Harvest method: | |
Vineyard: | |
Soil type: | |
Age of vines: | |
Varieties: | 100% Viura |
Elaboration: | |
Fermentation: | 12 days at 18 deg.C |
Macerations: | Maceration with skins for 24 hours to extract the must |
Treatments: | Clarifying? Yes |
Filtering? Yes | |
Ageing: | Rests on the lees for one month |
Barrels: | 15 days in isothermal vats at -5 deg.C, filtered and racked |
Racking: | |
Total ageing: | |
Bottled: | February 2012 |
Alcohol: | 12.5% |
Total acidity | 6.00 gr/l tartaric |
PH: | 3.30 |
Cork: | |
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