# 02 Process Step 2 — Blending Decision & Calibrated SO₂: Still — El Ramato Carmesí

## Process Summary

This step covers the **decision moment**: the Merlot arrives with VA at 1.45 g/L (Vilobí del Penedès, biodynamic + regenerative, dry-farmed), the Garnatxa is clean at 0.47 g/L (Verdú, Lleida, precision biodynamic). The protocol requires an immediate 50/50 blend followed by a calibrated 40 ppm SO₂ addition at the blend's acid-shielded pH of 3.25.

## Process Stages

1. **Day 0: Acid Shield applied** — both varieties acidified to pH 3.25, cooled to <8°C
2. **Day 1: The Mix** — 100 L Merlot + 100 L Garnatxa combined immediately
3. **Day 1: Calibrated SO₂ addition** — 40 ppm SO₂ added to the 200 L blend
4. **Day 1: Verification** — pH confirmed at 3.25; SO₂ molecular fraction confirmed lethal to AAB
5. **Day 2: Barrel transfer** — moved to 225 L neutral oak, filled completely

## The Math (as a sensory decision, not just chemistry)

The protocol requires the winemaker to **decide** the blend ratio with the chemistry in hand, not after tasting. The decision is pre-commitment: 50/50 is obligatory because the math demands it. Any other ratio either leaves the wine's VA above the sensory threshold or wastes Garnatxa's structural contribution.

The tasting of the pre-blend components is for verification, not for adjustment. The decision is made before the wine is in the glass.

## Five Levers of Control (this step)

- **Time:** Decision made at Day 1 — no waiting, no second-guessing
- **Temperature:** <8°C during acidification; cellar temperature at blending
- **Oxygen:** Master lever. Calibrated SO₂ + weekly top-up close every O₂ door
- **Extraction:** None at this stage (post-fermentation)
- **Vessel:** 200 L tank for blend → 225 L neutral oak barrel, **filled completely**

## Assets

| Filename | Description | Stage |
|---|---|---|
| `Adding 22pp Garnatxa to Trepat improves wine` | **Reference for the precise proportioning moment** (different SKU — same protocol logic) | Blending |
| `Taking samples for microbiology` | Microbiology sampling — context for AAB discussion | Monitoring |
| `taking samples` | Sampling | Monitoring |
| `taking_samples_microbiology` | Microbiology sampling | Monitoring |
| `trying wine` | Pre-blend Merlot tasting — the moment of decision | Decision |