Harvest:
Picked: September, 23-October 9, 2014
Yield: 3.11 tons/acre
Brix: 24.3
pH: 3.46
TA: 6.23 g/L
Fermentation:
Vessels: 6T Stainless Steel tank, 1.5T Macrobins
Duration: 15 Days
Aging:
Vessels: 100% French Oak, 20% New
Duration: 16 months
Bottling:
February 4-5, 2016
Alcohol: 14.3%
pH: 3.60
TA: 5.25 g/L
Residual Sugar: Dry