SERPULLO ANALYTICAL DATA

Vendemmia 2019

Total sulphur dioxide: 34 mg/L; Volatile acidity: 0.82 g/L; Total acidity: 5.32 g/L; pH: 3.68; Residual sugars: 1 g/lt; Dry extract: 29 gr/lt; Alcohol content: 14,5 % vol.

Vendemmia 2018

Total sulphur dioxide: 4 mg/L; Volatile acidity: 0.65 g/L; Total acidity: 5.70 g/L; pH: 3.78; Residual sugars: <1 g/lt Alcohol content: 14,5 % vol.

Vendemmia 2016

Total sulphur dioxide: 48 mg/L; Volatile acidity: 0.60 g/L; Total acidity: 5.60 g/L; pH: 3.73; Residual sugars: <1 g/lt Alcohol content: 14,5 % vol.

Vendemmia 2015

Total sulphur dioxide: 29 mg/L; Volatile acidity: 0.90 g/L; Total acidity: 4.80 g/L; pH: 3.95; Residual sugars: 2,2 g/lt Alcohol content: 14,5 % vol.

Vendemmia 2013

Total sulphur dioxide: 20 mg/L; Alcohol content: 14,0 % vol.
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