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Castillo San Carlos 2009

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  • 2009

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Winemaker's Notes:

Percentage Grape: Tempranillo, Garnacha Soil: Clavey Lime Growing Climate: Cold chilling winters, dry and hot summe...

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Winemaker's Notes:

Percentage Grape: Tempranillo, Garnacha<br/><br/>Soil: Clavey Lime<br/><br/>Growing Climate: Cold chilling winters, dry and hot summers<br/><br/>Date of Harvest: Late August - early September<br/><br/>Type of Harvest: Manual<br/><br/>Vinification Length: 7 days<br/><br/>Vinification Method: Maceration of the grapes with its peels at 22°C, natural malolactic fermentation<br/><br/>Vinification Temperature: 22°C<br/><br/>Malolactic: yes<br/><br/>Extract: 22<br/><br/>Color Intensity: 5,2<br/><br/>Fining Collage: white of eggs (agðmina)/microfiltration<br/><br/>Alcohol Percentage: 13 %<br/><br/>PH: 3,7<br/><br/>Potassium: N/a (we control grape quality).<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 4,6 (Tartaric acid)<br/><br/>Free SO2: 30<br/><br/>Cork Material: Colmated cork<br/><br/>Cork Size: 44mm

Percentage Grape: Tempranillo, Garnacha<br/><br/>Soil: Clavey Lime<br/><br/>Growing Climate: Cold chilling winters, dry and hot summers<br/><br/>Date of Harvest: Late August - early September<br/><br/>Type of Harvest: Manual<br/><br/>Vinification Length: 7 days<br/><br/>Vinification Method: Maceration of the grapes with its peels at 22°C, natural malolactic fermentation<br/><br/>Vinification Temperature: 22°C<br/><br/>Malolactic: yes<br/><br/>Extract: 22<br/><br/>Color Intensity: 5,2<br/><br/>Fining Collage: white of eggs (agðmina)/microfiltration<br/><br/>Alcohol Percentage: 13 %<br/><br/>PH: 3,7<br/><br/>Potassium: N/a (we control grape quality).<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 4,6 (Tartaric acid)<br/><br/>Free SO2: 30<br/><br/>Cork Material: Colmated cork<br/><br/>Cork Size: 44mm

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