Merlot plus Garnatxa, by function
Merlot supplies dark fruit, mid-palate flesh, and soft tannin. Garnatxa widens the aroma toward red fruit, herbs, glycerol, and Mediterranean warmth.
Dues Terres · 2025
Constructor and production route
The selected components, production controls and dated stages used for this wine.
Dues Terres · vintage timeline
How this wine was made
4 recorded decisions in order, each at its Vin-Q Method gate. Open any step for the measured parameter, the alternative that was discarded, and the consequence in the glass.
- G1Step 1 of 4measured
Bi-Regional Sourcing
Functional Terroir Blend
Harvested before 20 September 2025calculated
The Garnatxa sheet opens on 20 September 2025 and the Merlot on 26 September; both follow their harvest.
100L Vilobí Merlot (50%) + 100L Verdú Garnatxa (50%)
Why this way
The verified decisionPenedès coastal dry-farmed clay provides contour; inland continental limestone gives vibrancy.
The discarded pathMonovarietal Merlot or Garnatxa was rejected to achieve food-pairing balance.
In the glassMerlot delivers dark plum flesh & soft tannin; Garnatxa injects wild herb lift and glycerol.
Merlot and Garnatxa followed as two separate source parcels. - G7Step 2 of 4calculated
Volatile Acidity & Acid Shield
Pre-Blend Chemical Gate
Fermentation 20 September – 1 October 2025measured
Cellar CONTROL DE FERMENTACIÓ sheets for the Garnatxa and Merlot components.
Cooling <8°C, target pH 3.25, and single 40 ppm SO2 addition at blending
Why this way
The verified decisionA pH of 3.25 triples the active molecular fraction of SO2, maximizing microbial defense with minimal dose.
The discarded pathUncontrolled warm blending or high chemical sulfur dosing was rejected.
In the glassMerlot VA (1.45 g/L) safely integrated to 0.96 g/L calculated blend threshold.
Cooled and blended under a single controlled SO2 addition. - G8Step 3 of 4target
Neutral Oak Micro-Oxygenation
Vessel & Texture Kinetics
date not recorded
Aging in exhausted 225L neutral oak barrel without new wood extraction
Why this way
The verified decisionNeutral wood pores allow minute, steady oxygen ingress (~20 mg/L/year) binding anthocyanins and tannins.
The discarded pathNew French/American oak or stainless steel reduction was rejected.
In the glassNatural tannin polymerization without masking grape identity behind vanilla or toast flavors.
Aged in exhausted neutral oak, without new-wood extraction. - G8Step 4 of 4target
Weekly Topping & Headspace Control
Maturation & Release Gate
Release December 2026declared
Stated in the process file.
Zero headspace maintenance; weekly topping log + continuous VA and sensory tracking
Why this way
The verified decisionFull barrel fill eliminates the oxygen-air interface, suppressing acetic film yeast growth.
The discarded pathLeaving barrel ullage or applying aggressive fining agents was prohibited.
In the glassClean, savory, energetic red wine with silky mouthfeel and zero mousy or oxidized faults.
Weekly topping and continuous sensory tracking before release.
Control de fermentació
measuredFermentation trace · Garnatxa
Temperature18–25 °CDensity1084 → 1010 g/L
Started at 18 °C and rose to 25 °C as fermentation established. Density fell from 1084 to 1010 g/L over eleven days.
Cellar CONTROL DE FERMENTACIÓ sheet, 20 September to 1 October 2025. No reading was entered for 25 September. The 21 September density was a recording error and has been withdrawn rather than corrected.
Production controls01 02 03 04
Controls specific to this wine
Acid Shield before the blend
Both components are cooled below 8 deg C and adjusted to pH 3.25 before blending, giving the wine brightness and improving the effect of the single SO2 addition.
Neutral oak as an oxygen vessel
The barrel is not used for vanilla or toast. It gives slow oxygen transfer so tannins polymerize and the two origins integrate over 9 months.
Weekly topping as quality control
The barrel must stay full. Weekly topping limits headspace and keeps the wine in the intended savory, food-led register.