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Viãas de Alto Salvador Organic Tempranillo 2007

Winemaker's Notes:

Percentage Grape: 18 to 36 fruit bunches per plant - Organic red wine<br/><br/>Soil: Sandy soil<br/><br/>Growing Climate: Moderate<br/><br/>Date of Harvest: February's last week, 2007<br/><br/>Type of Harvest: Manual, in 20 kg's boxes<br/><br/>Vinification Length: 30 days<br/><br/>Vinification Method: Prolongued maceration<br/><br/>Vinification Temperature: Cold maceration for 5 days - then 28° C<br/><br/>Malolactic: No<br/><br/>Extract: 26<br/><br/>Color Intensity: 1050<br/><br/>Fining Collage: Egg albumin if necessary<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>PH: 3.6<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 4.5<br/><br/>Free SO2: 25 to 30 mg/l<br/><br/>Cork Material: synthetic<br/><br/>Cork Size: 38 x 24 mm

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Percentage Grape: 18 to 36 fruit bunches per plant - Organic red wine<br/><br/>Soil: Sandy soil<br/><br/>Growing Climate: Moderate<br/><br/>Date of Harvest: February's last week, 2007<br/><br/>Type of Harvest: Manual, in 20 kg's boxes<br/><br/>Vinification Length: 30 days<br/><br/>Vinification Method: Prolongued maceration<br/><br/>Vinification Temperature: Cold maceration for 5 days - then 28° C<br/><br/>Malolactic: No<br/><br/>Extract: 26<br/><br/>Color Intensity: 1050<br/><br/>Fining Collage: Egg albumin if necessary<br/><br/>Alcohol Percentage: 13.5 %<br/><br/>PH: 3.6<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 4.5<br/><br/>Free SO2: 25 to 30 mg/l<br/><br/>Cork Material: synthetic<br/><br/>Cork Size: 38 x 24 mm

Dietary Information: Organic


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