676 lbs Merlot
90 lbs. Sangiovese
24 Brix at harvest
T.A at harvest 5.2gram/liter.
Added 2grams/liter to bring T.A. to 7.2grams/ liter
added Lallzyme EX to improve extraction and stability
added SO2 at 40ppm
Added 5 gallons of Cabernet Sauvignon (picked and fermented out 2 weeks prior) to bring down sugar and acidty up. ( Cab was 15.5 brix at harvest and 8.0 grams per liter T.A.)
Added Malo-lactic culture
Pressed and into one new 32 gal. oak barrel, one 15.5 gal. beer keg and one 7.75 gal beer keg.2 1 gal. glass for a total of 57 gallons.
racking and adding 30 ppm SO2
Demartis Lab Results
Alcohol 14.13% by vol.
Titratable Acidity .631 g/100ml
Free SO2 17 mg/L