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Tas 2015

Fermentation in contact with the skins in vats \nopen for 23 days without adding any \nproduct eg. sulfur dioxide, yeasts etc.

\nANALYTICAL DATA
\n-alcohol 13.40% vol.
\n-volatile acidity 1.24g / l
\n-total acidity 6,350 g / l
\n-ph 3,44
\n-total sulfur <10 mg / l
\n- dry extract 28.20 g / l.