{
  "product": "Cava — El Celestial Ouroboros Mark III",
  "vintage": "2025",
  "method": "M\u00e9thode Traditionnelle (Espumoso Ros\u00e9 Grand Cru)",
  "style": "Brut Nature (zero dosage)",
  "assemblage": {
    "trepat_T1": {
      "volume_L": 600,
      "proportion_pct": 33.3,
      "role": "Pillar of Purity and Precision — clean, reductive fermentation at 25-27\u00b0C; fruit-forward base",
      "harvest_timing": "First harvest (week 1)"
    },
    "trepat_T2": {
      "volume_L": 800,
      "proportion_pct": 44.4,
      "role": "Pillar of Wild Complexity — cold soak 4-5 days, fermented at 22-24\u00b0C; aromatic and textural depth",
      "harvest_timing": "Second harvest (week 2, one week after T1)",
      "volatile_acidity_g_per_L": 0.65,
      "va_note": "Proven Acetobacter history — l\u00edas handled under CO\u2082 blanket; only fine layer kept"
    },
    "garnatxa": {
      "volume_L": 400,
      "proportion_pct": 22.2,
      "role": "Structural backbone — body, glycerol, sun-ripe fruit, alcohol lift for long aging",
      "initial_ph": 3.9,
      "va_g_per_L": 0.47,
      "va_note": "Healthy l\u00edas, high alcohol; critical to acidify to pH 3.25 before blending"
    },
    "total_base_volume_L": 1800,
    "expected_bottles": 2000,
    "blending_note": "T1+T2 are chemically similar (21.2\u00b0Bx, pH 3.5, TA 4 g/L) but microbiologically distinct. The Crono-Varietal strategy exploits this divergence."
  },
  "analysis_date": "2025-11-19",
  "alcohol": {
    "value": 11.3,
    "unit": "% vol",
    "note": "Estimated base wine alcohol post-assemblage. Garnatxa's contribution raises T1/T2's natural ~10.5% to the level needed for long aging. Final post-tirage alcohol slightly higher due to sugar fermentation in bottle"
  },
  "ph": {
    "value": 3.25,
    "unit": "pH",
    "note": "Acidic Shield (Escudo \u00c1cido). All three components acidified to pH 3.25 before assemblage. Required because Garnatxa's natural pH 3.9 would otherwise raise the blend dangerously"
  },
  "titratable_acidity": {
    "value": 6.8,
    "unit": "g/L",
    "estimated": true,
    "note": "Post-acidi\u00e9 et assemblage. Provides aging stability and crisp palate"
  },
  "volatile_acidity": {
    "value": 0.55,
    "unit": "g/L",
    "estimated_blend": true,
    "note": "Blend math: (T2 0.65 * 0.444) + (Garnatxa 0.47 * 0.222) + (T1 \u22480.30 * 0.333) \u2248 0.50 g/L, with l\u00edas contribution potentially slightly higher. Within threshold for premium sparkling (< 0.7 g/L sensory limit)"
  },
  "residual_sugar": {
    "value": 0,
    "unit": "g/L",
    "note": "Brut Nature. Zero dosage at d\u00e9gorgement. No expedition liqueur"
  },
  "total_sulfur": {
    "value": "<10",
    "unit": "mg/L",
    "note": "SO\u2082 not used in base winemaking (pH 3.25 is the shield). Lees glutathione provides reductive protection during 36 months aging"
  },
  "lees_aging_months": 36,
  "lees_aging_temp_c": "12-14",
  "co2_pressure_target_bar": 6.0,
  "yeast_strain": {
    "trepat_T1": "Indigenous (less mature skin microbiome — early Saccharomyces dominance)",
    "trepat_T2": "Indigenous (mature skin microbiome — diverse non-Saccharomyces succession with cold soak)",
    "garnatxa": "Indigenous",
    "tirage": "EC1118 (commercial neutral strain, used only for the bottle fermentation after assemblage — protocol specifies EC1118 as 'Navy SEALs' for guaranteed bubble formation under stress)"
  },
  "fermentation_vessel": "Stainless steel temperature-controlled tanks for base wine; bottle for secondary fermentation",
  "fermentation_temp_T1_c": "25-27",
  "fermentation_temp_T2_c": "22-24 (after 4-5 day cold soak at 8-10\u00b0C)",
  "tank_acidification_temp_c": "<8",
  "tank_acidification_target_ph": 3.25,
  "fining": "None",
  "filtration": "None (d\u00e9gorgement is clarification)",
  "notes": "Source: protocols/protocol_ES 3.pdf — Proyecto 1 (Nov 2025). The Espumoso Ros\u00e9 Grand Cru designation refers to quality tier (long aging, no dosage, single-vintage assemblage), not to a regulatory appellation. The wine is a Cava in category and style, but produced under the Symbiogenesis protocol rather than under Cava DO rules."
}