Oxy Akro (2019)

Oxý Ákro

Year: 2019
Harvest (Trebbiano): fine September 2019 – C.da Ripari Bardella, Ortona (CH)
Harvest (Pergolone): October 2019 – C.da San Donato, Ortona (CH)
Maceration: 20 days upon lees (closed vessel)
Pressed in oak cages
Rest in stainless steel tanks upon lees until May 2020 without racking
Bottled in May 2020
Bottled and rest until April 2021

Alcohol: 14.5
Residual sugar: 0.6 g/l
Total acidity: 5.19 g/l
pH: 3.75
Acetic acid: 0.30 g/l
Sulfur Dioxide: 9 mg/l
NO added Sulfur Dioxide
Indigenous yeasts
NO clarification