{
  "product": "Still — El Ramato Carmes\u00ed",
  "vintage": "2025",
  "method": "Still red, co-fermented and barrel-aged",
  "style": "Tinto est\u00e1tico salado / bals\u00e1mico",
  "assemblage": {
    "merlot": {
      "volume_L": 100,
      "proportion_pct": 50,
      "va_at_harvest_g_per_L": 1.45,
      "va_note": "Vilobí del Penedès origin. High natural VA load. Active Acetobacter history. The protocol handles this load with the Acid Shield and calibrated SO2 addition."
    },
    "garnatxa": {
      "volume_L": 100,
      "proportion_pct": 50,
      "va_at_harvest_g_per_L": 0.47,
      "va_note": "Clean, healthy lot. Functions as the dilutant and the body contributor."
    },
    "total_volume_L": 200,
    "blend_va_calculated_g_per_L": 0.96,
    "blend_va_note": "Math: (100*1.45 + 100*0.47) / 200 = 0.96 g/L. The Acid Shield at pH 3.25 keeps this manageable. Below the 1.2 g/L legal limit for most still reds, above the 0.6-0.9 g/L sensory threshold for non-intentional VA — calibrated against the protocol's barrel-aging timeline."
  },
  "analysis_date": "2025-11-19",
  "alcohol": {
    "value": 12.5,
    "unit": "% vol",
    "estimated": true,
    "note": "Estimated from Merlot (~12.5-13%) and Garnatxa (~13-13.5%) averages. Final value confirmed at bottling"
  },
  "ph": {
    "value": 3.25,
    "unit": "pH",
    "note": "Acid Shield (Escudo \u00c1cido). Both components acidified to pH 3.25 before blending. Required because Garnatxa's natural pH 3.9 would otherwise raise the blend dangerously. The low pH also increases the effectiveness of the 40 ppm SO\u2082 dose against Acetobacter."
  },
  "titratable_acidity": {
    "value": 5.8,
    "unit": "g/L",
    "estimated": true,
    "note": "Estimated post-blend. Provides the bright, almost salty freshness that characterizes the wine's profile"
  },
  "volatile_acidity_post_blend": {
    "value": 0.96,
    "unit": "g/L",
    "note": "Initial blend value. Expected to evolve during 9 months barrel aging as microoxygenation integrates the wine's volatile acidity character into the overall profile."
  },
  "volatile_acidity_post_aging": {
    "value": 0.85,
    "unit": "g/L",
    "estimated": true,
    "note": "Estimated reduction after 9 months in neutral oak. Some VA is volatilized through microoxygenation; the remainder integrates into the wine's savory profile."
  },
  "residual_sugar": {
    "value": 2,
    "unit": "g/L",
    "estimated": true,
    "note": "Dry, but not bone dry. Tiny residual sugar contributes to mid-palate flesh without perception of sweetness"
  },
  "total_sulfur": {
    "value": 40,
    "unit": "mg/L",
    "note": "40 ppm SO\u2082 added at blending (Day 1). At pH 3.25 this dose gives strong Acetobacter inhibition. No further additions. Total SO\u2082 at bottling estimated at 25-30 mg/L after binding losses"
  },
  "barrel": {
    "wood": "Neutral oak (used, no extractive capacity remaining)",
    "size_L": 225,
    "wine_volume_L": 200,
    "headspace_L": 25,
    "headspace_management": "Top up weekly to eliminate O\u2082 ingress. Any persistent headspace = Acetobacter wake-up = VA spike defeats protocol"
  },
  "aging": {
    "duration_months": 9,
    "temperature_c": "Cellar ambient (12-16)",
    "microoxygenation": "Passive, through oak staves. Integrates volatile acidity character into the wine's savory profile over time. Polymerizes Merlot tannins without extracting new oak tannins."
  },
  "yeast_strain": "Indigenous (Merlot and Garnatxa native microbiomes)",
  "fermentation_vessel": "200 L stainless tank for primary; 225 L neutral oak barrel for aging",
  "fermentation_temp_c": "22-26 (moderate)",
  "fining": "None",
  "filtration": "Light at bottling only",
  "bottles_expected": 266,
  "notes": "Source: protocols/protocol_ES 3.pdf \u2014 Proyecto 3 (Nov 2025). Two origins, two farming frameworks, one barrel: Merlot from Vilob\u00ed del Pened\u00e8s (biodynamic + regenerative, dry-farmed, no chemicals) co-fermented with Garnatxa from Verd\u00fa, Lleida (precision biodynamic). The Acid Shield at pH 3.25 and the 40 ppm SO\u2082 addition are calibrated to this exact blend. 9 months neutral oak barrel aging integrates the components."
}