1. PEMBE
100% Cabernet Sauvignon
Wine Analysis:
Alcohol 12,5
pH 3,20
Total Acid 7,8 g/lt tartaric
Volatile Acidity 0,20 g/lt
The Vineyard:
Location Sütlüce Village Pınarhisar, Kirklareli
Altitude 170 m
Soil Quartz gravels, smectite terra rossa clays
Harvest:
Harvest Date 08.10.2011
Harvest Type Carefully hand-harvested in small containers
Brix at the harvest 21 brix
Winemaking:
One hour skin contact with carbon ice.
Pressing pressure: 0,6 bar
Press Yield: 51%
Fermentation temperature: 16 C constant
Fermentation and Aging: in Inox Tanks