E7 (2020)

Winemaking process: extraction from the grape skins only
Fermentation and aging in chestnut barrels without racking

Alcohol: 10.5
Residual sugar: 0.2 g/l
Total acidity: 5.55 g/l
pH: 3.19
Acetic acid : 0.40 g/l
Sulfur Dioxide: 6 mg/l

NO added Sulfur Dioxide
Indigenous yeasts
NO clarification