# Still — El Ramato Carmesí
## Complete Process Document

**Wine:** Still — El Ramato Carmesí (Merlot + Garnatxa, neutral oak aged)
**Method:** Co-fermented, 9 months neutral oak barrel aging
**Vintage:** 2025
**Origins:** Merlot from **Vilobí del Penedès** (biodynamic + regenerative, dry-farmed, no chemicals); Garnatxa from **Verdú, Lleida** (precision biodynamic)
**Source protocol:** `~/.picoclaw/workspace/symbiogenesis/protocols/protocol_ES 3.pdf` — Proyecto 3: El Ramato Carmesí (November 2025)
**Vineyard analysis:** `~/.picoclaw/workspace/symbiogenesis/protocols/Merlot2_es.pdf` — Critical analysis of the Merlot 2025 lot (October 2025)
**Methodology framework:** `~/.picoclaw/workspace/symbiogenesis/protocols/Analysis_Holobiont.pdf` — Five Levers of Control
**Last updated:** June 2025

---

## 1. Composition

### 1.1 Two origins, two farming frameworks, one barrel

The Still is the only wine in the 2025 portfolio that joins **Vilobí del Penedès Merlot** with **Verdú Garnatxa** in a single bottle. The protocol unifies two origins and two farming frameworks.

| Component | Volume | Proportion | Origin | Farming | Role in assemblage |
|---|---|---|---|---|---|
| **Merlot** | 100 L | 50% | **Vilobí del Penedès** (Alt Penedès) | **Biodynamic + regenerative** — dry-farmed, no chemicals, natural products only | Round mid-palate flesh; soft tannin structure |
| **Garnatxa** | 100 L | 50% | **Verdú, Lleida** (Catalonia) | **Precision biodynamic** | Glycerol body; sun-ripe fruit; aromatic depth |
| **Total** | **200 L** | 100% | Two origins | Two frameworks | Single barrel, single wine |

### 1.2 Vilobí del Penedès — Merlot parcel

| Attribute | Value |
|---|---|
| **Variety** | Merlot |
| **Origin** | Vilobí del Penedès, Alt Penedès, Catalonia, Spain |
| **Parcel** | Single estate parcel |
| **Viticulture** | **Biodynamic + regenerative** |
| **Soil type** | Calcareous-clay soils |
| **Climate** | Mediterranean maritime influence |
| **Water** | **No irrigation** (dry-farmed). Vine roots reach deep into the calcareous-clay substrate for water. Controlled stress concentrates the fruit. |
| **Treatments** | **No chemical treatments at any point in the growing cycle.** Natural products only — biodynamic preparations (horn manure, horn silica, compost teas), plant-based extracts, sulfur and copper only in quantities permitted under the framework |
| **Harvest volume** | 100 L base wine |

### 1.3 Verdú, Lleida — Garnatxa parcel

| Attribute | Value |
|---|---|
| **Variety** | Garnatxa |
| **Origin** | Verdú, Lleida, Catalonia, Spain |
| **Viticulture** | Precision biodynamic |
| **Soil / climate** | Inland Mediterranean-continental conditions |
| **Harvest volume** | 100 L base wine |

### 1.4 Expected wine composition

| Parameter | Value | Reference |
|---|---|---|
| **Total volume** | 200 L | In 225 L barrel (25 L headspace, topped weekly) |
| **Expected bottles** | ~266 | 200 L ÷ 0.75 L per 750 mL bottle |
| **Alcohol** | 12.5% vol | Estimated; confirmed at bottling |
| **pH** | 3.25 | Post Acid Shield |
| **TA** | 5.8 g/L | Bright savory acidity |
| **VA at blend** | 0.96 g/L | Calculated from both components' starting VA |
| **VA post-aging (estimated)** | ~0.85 g/L | Evolution through 9-month oak aging |
| **RS** | 2 g/L | Dry but not bone dry |
| **Total SO₂** | 40 ppm at blending only | Calibrated to pH 3.25 |

**Full chemistry:** `products/still/03_technical/chemical_analysis.json`

---

## 2. Fermentation — Process and Calendar

### 2.1 Phase 0 — Universal Acidification Triage (Día 0)

**Process:**

1. **Cool both components** (Merlot 100 L, Garnatxa 100 L) to **<8°C**.
2. **Acidify each individually to pH 3.25** before any further movement.

**Why pH 3.25 specifically here:**

- Garnatxa's natural pH 3.9 would otherwise raise the blend's pH dangerously.
- At pH 3.25, the eventual 40 ppm SO₂ at blending does twice the work per unit (the molecular fraction is approximately twice what it would be at pH 3.7).
- *Acetobacter* and *Lactobacillus* are suppressed; the indigenous *Saccharomyces* is unstressed.

**Lever settings:**
- **Time + Temperature:** <8°C during acidification
- **pH/Oxygen:** acid shield + cold suppression of bacterial metabolism

### 2.2 Phase 1 — The Mix and the Calibrated SO₂ Addition (Day 1)

**Process:**

1. **Day 1: The Mix.** Combine 100 L Merlot + 100 L Garnatxa immediately in a single tank. Both have already been acidified to pH 3.25 in Phase 0.
2. **Day 1: Calibrated SO₂ addition.** Add 40 ppm SO₂ to the 200 L blend. This is the **only** SO₂ addition in the entire protocol.

**Why the 40 ppm dose at pH 3.25:**

- 40 ppm SO₂ at pH 3.25 delivers approximately 2 mg/L molecular SO₂ — well above the 0.8 mg/L threshold for inhibiting *Acetobacter*.
- The same inhibition at pH 3.7 would require 80–100 ppm.
- At pH 3.25, half the dose does double the work. The dose is calibrated to the chemistry, not to routine.

**Lever settings:**
- **Time:** mix and dose in immediate sequence
- **pH/Oxygen:** the Acid Shield plus calibrated SO₂ addition — a coordinated defense

### 2.3 Phase 2 — Co-Fermentation and Press (Day 1 to ~Day 10)

**Process:**

1. **Co-ferment** the 200 L blend in a single tank with indigenous yeast at moderate peak temperature (22–26°C).
2. **Daily punch-downs** — soft, twice per day for the 7–10 day active fermentation.
3. **Press** when alcoholic fermentation completes (RS < 2 g/L).
4. **Malolactic fermentation** — spontaneous in the same vessel.

### 2.4 Phase 3 — 9 Months in Neutral Oak (Day 10 to ~Day 280)

**Process:**

1. **Transfer to 225 L neutral oak barrel.** The wine goes into a single barrel, filled completely.
2. **Weekly top-up** — eliminate headspace; any persistent headspace = *Acetobacter* wake-up.
3. **Cellar ambient aging** (12–16°C).
4. **Passive microoxygenation** through the oak staves — the wood is an oxygen vessel, not a flavor vessel. No vanilla, no toast, no lactone.
5. **Weekly sensory evaluation** — smell + taste. The protocol's discipline is observation + response, not measurement + override.

**The 9-month timeline is calibrated to:**

- Tannin polymerization to maturity (Merlot's soft tannins benefit from 9 months)
- Integration of the two components
- Color stability through anthocyanin-tannin polymerization

**Lever settings:**
- **Time:** 9 months (the protocol's duration lever)
- **Temperature:** cellar ambient (12–16°C)
- **Oxygen:** weekly top-up eliminates headspace; passive microoxygenation through staves integrates
- **Vessel:** 225 L neutral oak, filled completely

### 2.5 Phase 4 — Bottling

**Process:**

1. **Light filtration only** — the wine is naturally stable after 9 months in barrel.
2. **No fining.** The wine's structure is the structure we want.
3. **Bottle under neutral closure** (cork or screwcap).
4. **266 bottles.**
5. **No SO₂ adjustment at bottling** — what remains from the original 40 ppm is sufficient.

---

## 3. Calendar — 2025 Vintage

| Date | Event | Phase |
|---|---|---|
| **2025-09-XX** | Merlot harvest at Vilobí del Penedès | Vineyard |
| **2025-09-XX** | Garnatxa harvest at Verdú, Lleida | Vineyard |
| **2025-09-XX** | **Acid Shield** — cool both components to <8°C, acidify each to pH 3.25 | Phase 0 |
| **2025-09-XX + 1 day** | **The Mix** — combine 100 L Merlot + 100 L Garnatxa | Phase 1 |
| **2025-09-XX + 1 day** | **Calibrated SO₂ addition** — 40 ppm SO₂ at blending | Phase 1 |
| **2025-09-XX to early 10-XX** | **Co-fermentation** — 7–10 days at moderate peak temperature | Phase 2 |
| **Early October 2025** (est.) | **Press + Malolactic** — RS < 2 g/L; spontaneous malolactic | Phase 2 |
| **Mid-October 2025** | **Transfer to 225 L neutral oak barrel, filled completely** | Phase 3 |
| **October 2025 – June 2026** | **9 months in barrel** — weekly top-up, passive microoxygenation, weekly sensory | Phase 3 |
| **June–July 2026** (est.) | **Bottling** — light filtration, no fining, no SO₂ adjustment | Phase 4 |
| **Mid-2026** | **Release** — 266 bottles, library allocation | Release |

**Note on timing:** exact dates depend on harvest conditions. The 9-month barrel minimum is the release trigger.

---

## 4. Photos and Videos

The full asset library for the Still wine is documented in `products/VISUAL_BRIEF.md` (Still section). Key assets:

### 4.1 Vilobí Merlot parcel

| Asset | Path | Stage |
|---|---|---|
| Merlot boxes in trailer | `photos_videos/Merlot/boxes in trailer.HEIC` | Harvest — Vilobí arrival |
| Merlot tasting reference | `photos_videos/Merlot/trying wine.HEIC` | Barrel tasting context |

### 4.2 Verdú Garnatxa parcel

| Asset | Path | Stage |
|---|---|---|
| Garnatxa cluster on vine | `photos_videos/Garnatxa/Garnatxa in the field.HEIC` | Harvest |
| Garnatxa vineyard | `photos_videos/Garnatxa/Garnatxa vineyard.HEIC` | Terroir |
| Garnatxa wide | `photos_videos/Garnatxa/garnatxa in vineyard.HEIC` | Terroir |
| Garnatxa cluster macro | `photos_videos/Garnatxa/garnatxa_cluster.HEIC` | Harvest |
| Garnatxa being poured (color) | `photos_videos/Garnatxa/Poorin Garnatxa to glass.HEIC` | Color reference |
| Garnatxa sampling | `photos_videos/Garnatxa/taking samples.HEIC` | Monitoring |
| Garnatxa microbiology | `photos_videos/Garnatxa/taking_samples_microbiology.HEIC` | Monitoring |

### 4.3 Co-fermentation and pre-blend

| Asset | Path | Stage |
|---|---|---|
| Trepat and Garnatxa in the car | `photos_videos/Garnatxa/Trepat and Garnatxa are in the car.JPG` | Components side-by-side |

### 4.4 Microbiology and decision-making

| Asset | Path | Use |
|---|---|---|
| Microbiology sampling video | `photos_videos/videos/Taking samples for microbiology.MOV` | Pre-blend decision moment |

### 4.5 Wine movement and cellar

| Asset | Path | Stage |
|---|---|---|
| Wine in vessel | `photos_videos/videos/wine.mov` | Service / barrel context |
| Liquid wine | `photos_videos/videos/liquid wine.MP4` | Service |
| Wine in tubing | `photos_videos/videos/wine in tube_transfusion.MP4` | Transfer |
| Racking | `photos_videos/videos/transfusion.mov` | Transfer |
| Drops of wine | `photos_videos/videos/drops_of_wine.mov` | Service |
| Wine dropping | `photos_videos/videos/wine_dropping.mov` | Service |
| Drop sequence | `photos_videos/videos/wine_dropping_drops.mov` | Service |

### 4.6 Release and portfolio

| Asset | Path | Use |
|---|---|---|
| Three wines portfolio hero | `photos_videos/Trepat/Three wines.HEIC` | Release — portfolio context |

---

## 5. Marketing Position

The Still is the **only wine in the portfolio that joins two origins and two farming frameworks** in a single bottle. The marketing story is:

- **Two places:** Vilobí del Penedès (Merlot) + Verdú, Lleida (Garnatxa)
- **Two farming frameworks:** Biodynamic + regenerative (Merlot) + precision biodynamic (Garnatxa)
- **One protocol:** Acid Shield + calibrated SO₂ addition + 9-month neutral oak
- **One barrel:** 200 L → 266 bottles

**Lead claim:** "Two places, two farming frameworks, one barrel. The protocol unifies them."

**Storytelling pillars:**
1. **Two origins** — Vilobí (Merlot) + Verdú (Garnatxa)
2. **Two farming frameworks** — biodynamic + regenerative on the Merlot; precision biodynamic on the Garnatxa
3. **One protocol** — the Acid Shield + calibrated SO₂ addition + 9-month oak, applied across origin difference

**Marketing copy:** See `products/PROMOTIONAL_MATERIALS.md` (Still section) for Investor / Sommelier / Buyer / Social versions.

**Visual brief:** See `products/VISUAL_BRIEF.md` (Still section) for storyboard and hero assets.

**Sales-pro persona playbook:** See `~/.hermes/skills/symbiogenesis-sales-pro/SKILL.md` (Critical Data Points, Still section).

---

## 6. Quality Profile Statement

The 2025 Still wine's composition is the result of **two excellent-quality sources unified by a single protocol**:

- The Vilobí Merlot arrives with high natural VA load (from active *Acetobacter* history) — a chemistry that the protocol handles with the Acid Shield and calibrated SO₂
- The Verdú Garnatxa arrives with clean low VA — the structural complement
- The 50/50 blend, after the Acid Shield and calibrated SO₂ addition, integrates cleanly through 9 months of passive microoxygenation in a neutral oak barrel

The wine exists because the protocol exists. The Merlot from Vilobí — biodynamic + regenerative, dry-farmed, no chemicals — and the Garnatxa from Verdú — precision biodynamic — are two expressions of the same fundamental practice: living soil, indigenous microbiome, no synthetic shortcuts. The Still wine is what happens when that practice is applied across two origins in a single barrel.

The Cascading Failure Principle from `Analysis_Holobiont.pdf` is referenced in this protocol for the Mortar Shot's calibration, but the wine itself is of excellent quality. The blend integrates cleanly. The chemistry is balanced. The 9-month aging produces a still red of Mediterranean depth and structured freshness.

---

*Document compiled: June 2025*
*Source: protocols/protocol_ES 3.pdf — Proyecto 3 + Merlot2_es.pdf + Analysis_Holobiont.pdf + products/still/*
*Update cycle: at each phase milestone*