Varietal: 20% Tempranillo, 10% Alveralhão, 10% Souzao, 50% Touriga, 10% Tinto Cão
Start of Harvest: September 18, 2006
Sweetness at Harvest: 22.5º Brix
Vinification Techniques: Cold soak, native yeast, open top with punch down and pump over 2x daily, fermentation arrested by alcohol addition, maceration 2-3 days, pressed directly to neutral French Oak barrel, unfiltered and unfined.
Soil Type: San Joaquin clay loam, Alta Mesa AVA
Clone Name: Proprietary
Alcohol by Volume: 17.9 %
pH Value: 3.3
Titratable Acidity: 3.8g/L
Residual Sugar: 6.5g/100mL
Cases Produced: 127
Bottle: 500mL