Ancestral · 2025
Composition
Values analysed on the must when the fruit reached the cellar, and the target windows set for fermentation, bottling and release.
Laboratory analysis
Nutrition declaration
INCAVI, Laboratori de Vilafranca del Penedès · Bulletin 185574 · Sample V2606405 · 4 August 2026
| Per 100 mL | Amount | Basis |
|---|---|---|
| EnergyNumerical calculation from the measured alcoholic strength (PNT-V/R093, PNT-V/R012) | 68 kcal / 284 kJ | calculatedENAC accredited |
| FatPer literature for the wine category | negligible | from literature |
| of which saturatesPer literature for the wine category | negligible | from literature |
| CarbohydrateNumerical calculation | 1.09 g | calculated |
| of which sugarsGlucose + fructose + sucrose, enzymatic UV-VIS (PNT-V/R012) | 0.67 g±0.10 | analysedENAC accredited |
| ProteinColorimetry | 0.04 g | analysed |
| SaltIon-selective electrode, expressed as sodium chloride | <0.01 g | analysed |
At reception
Must analysis and vinification targets
Must sugar and pH allowed spontaneous fermentation without correction. No oenological additive or treatment was applied: no selected yeast, chaptalisation, dosage, sulphur dioxide, fining or filtration aid, and no acidification, deacidification or aroma and colour adjustment.
Filter by Evidence State:
Parameter
Value
Status
Relevance
Harvest sugar
21.2 Brix
measured
Moderate potential alcohol for spontaneous fermentation.
Harvest pH
3.5
measured
Upper sparkling-base range; managed by clean cold handling.
Bottling density
1008-1010 g/L
target
About 24 g/L fermentable sugar for a 6 bar pressure target.
YAN
not measured
declared
Relevant only to whether fermentation would finish. It did.
Release sulfur
<10 mg/L
target
No SO2 addition in the protocol.