Dues Terres · 2025

Analysis

The grapes at harvest, the base wines and the targets for the finished wine.

Starting point

Initial analysis

The must at harvest and the base wine before blending, lot by lot.

Merlot

Vilobí del Penedès · picked 21 September 2025

50%

Must at harvest

Density: 1,090 g/L; measured; Cellar sheet, before fermentation
Sugar: ≈ 21.6 °Brix; calculated; From the density

Base wine

Alcohol: 11.7 %; measured
Residual sugar: 0.2 g/L; measured
pH: 3.57; measured
Volatile acidity: 1.45 g/L; measured
Free SO₂: 22 mg/L; measured
Total SO₂: 36 mg/L; measured

Garnatxa

Verdú · picked 18 September 2025

50%

Must at harvest

Sugar: ≈ 23 °Brix; calculated; From the 13.58 % alcohol

Base wine

Alcohol: 13.58 %; measured
pH: 3.9; measured
Volatile acidity: 0.47 g/L; measured

Merlot density from the signed cellar fermentation sheet. Garnatxa sugar calculated from the alcohol of its base wine. Base-wine analyses from the Merlot and blend protocols, before blending.

In the cellar

Cellar targets and records

Volatile acidity is the value this wine is released on. The blend starts at a calculated 0.96 g/L; weekly topping, tasting and analysis follow it through the barrel, and bottling waits for a stable result.

Parameter

Value

Status

Note

Volatile acidity of the blend

≈ 0.96 g/L

calculated

Merlot 1.45 and Garnatxa 0.47 g/L, blended 50:50. Followed through the barrel to release.

pH before blending

3.25

target

Both lots set to this pH for freshness and protection.

SO₂ at blending

40 mg/L

target

The one sulphur addition.