P3 (2020)

Winemaking process:extraction from the grape skins only
Fermentation and aging in stainless steel tanks without racking

Alcohol: 10.5
Residual sugar: 0.2 g/l
Total acidity: 5.91 g/l
pH: 3.53
Acetic acid: 0.56 g/l
Sulfur Dioxide: 6 mg/l

NO added Sulfur Dioxide
Indigenous yeasts
NO clarification