MACERATUM ANALYTICAL DATA

Vendemmia 2022

Total sulphur dioxide: < 10 mg/L; Volatile acidity: 0.49 g/L; Total acidity: 5.10 g/L; Sugars: <1gr/L; pH: 3.65; Alcohol content: 12 % vol.

Vendemmia 2021

Total sulphur dioxide: < 10 mg/L; Volatile acidity: 0.55 g/L; Total acidity: 5.70 g/L; Sugars: <1gr/L; pH: 3.80; Alcohol content: 12 % vol.

Vendemmia 2020

Total sulphur dioxide: 11 mg/L; Volatile acidity: 0.65 g/L; Total acidity: 6.02 g/L; Sugars: <1gr/L; pH: 3.55; Alcohol content: 12 % vol.

Vendemmia 2019

Total sulphur dioxide: < 10 mg/L; Volatile acidity: 0.54 g/L; Total acidity: 4.88 g/L; Sugars: <1gr/L; pH: 3.73; Alcohol content: 12 % vol.

Vendemmia 2018

Total sulphur dioxide: 13 mg/L; Volatile acidity: 0.54 g/L; Total acidity: 5.61 g/L; pH: 3.69; Alcohol content: 12 % vol.

Vendemmia 2017

Total sulphur dioxide: 20 mg/L; Volatile acidity: 0.55 g/L; Total acidity: 4.80 g/L; Alcohol content: 12,5 % vol.

Vendemmia 2016

Total sulphur dioxide: 10 mg/L; Volatile acidity: 0.46 g/L; Total acidity: 5.50 g/L; pH: 3.49; Alcohol content: 12,5 % vol.
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