LAETITIA BULLARUM ANALYTICAL DATA

Vendemmia 2021

Total sulphur dioxide: < 10 mg/L; Volatile acidity: 0.43 g/L; Total acidity: 5.77 g/L; pH: 3.14; Residual sugars: <1 g/lt Alcohol content: 11,0 %

Vendemmia 2020

Total sulphur dioxide: 20 mg/L; Volatile acidity: 0.30 g/L; Total acidity: 5.30 g/L; pH: 3.25; Alcohol content: 11,5 %

Vendemmia 2019

Total sulphur dioxide: < 10 mg/L; Volatile acidity: 0.48 g/L; Total acidity: 5,78 g/L; pH: 3.22; Alcohol content: 11,5 %

Vendemmia 2018

Total sulphur dioxide: < 10 mg/L; Volatile acidity: 0.24 g/L; Total acidity: 6.30 g/L; pH: 3.14; Alcohol content: 11,5 %

Vendemmia 2017

Total sulphur dioxide: 22 mg/L; Volatile acidity: 0.27 g/L; Total acidity: 5.80 g/L; Alcohol content: 11,5 %

Vendemmia 2016

Total sulphur dioxide: 22 mg/L; Volatile acidity: 0.27 g/L; Total acidity: 5,80 g/L; Alcohol content: 11,5 %
0
Cantina Fongoli
Invia Messaggio