1. PINOT NOIR
62,5% Pinot Noir (Parpara), 37,5% Pinot Noir (Akoren)
Wine Analysis:
Alcohol 15,0
Final pH 3,64
Total Acid 4,35 g/lt tartaric
Volatile Acidity 0,46 g/lt
The Vineyard:
Location Akoren Village Vineyards and Poyralı Village Parpara Vineyards
Altitude Akoren 400 m, Parpara 300 m
Soil Akoren: smectite clay and recifal limestone,
Parpara: smectite clay contains quarts sand and cretaceous limestone
Harvest:
Harvest Date 18.09.2011 (Parpara) 14.09.2011 (Akören)
Harvest Type Carefully hand-harvested in small containers
Brix at the harvest 25 brix
Winemaking:
Cold maceration with carbon ice for 4 days
Fermentation temperature: max27 C variable
Fermentation and Aging: Fermentation in open top fermentation tanks.
Sur lie aging in French Oak Barrels. Malolactic fermentation in oak barrels.