Step 2 — Fermentation

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