SgM (2020)

Winemaking process: extraction from the grape skins only
Fermentation in chestnut barrels without racking
Re-fermentation in the bottle with corn grains

Alcohol: 11
Residual sugar: 0.2 g/l
Total acidity: 6.12 g/l
pH: 3.32
Acetic acid: 0.54 g/l
Sulfur Dioxide: 5 mg/l

NO added Sulfur Dioxide
Indigenous yeasts
NO clarification