Tm2 (2020)

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

Alcohol: 9.5
Residual sugar: 2.5 g/l
Total acidity: 6.13 g/l
pH: 3.44
Acetic acid: 0.48 g/l
Sulfur Dioxide: 8 mg/l

NO added Sulfur Dioxide
Indigenous yeasts
NO clarification