Wine: Petit Bernat Red
Varieties: Cabernet Franc, Syrah, Merlot, Picapoll Red and Sumoll.
Sourness: 5,20 g/l
Sugar: 2,00 g/l
Estate name: Pocsicull, President, Rajadell, Forn, Simulacre, Nàger, Margenat and Trias.
Soil type: Franco-clay soil with low levels of organic matter.
Climatology: The area has a Mediterranean climate with continental influence. The rainfall of the vintage is slightly higher than in previous years with 830 l / m2. This caused an increase in humidity, which the summer heat helped to achieve the optimal ripening of the grapes.
Elaboration: Following the parameters that govern organic viticulture. Use of selected yeasts at temperatures below 27ºC. Aged in wood for 3 months.
Others: Suitable for vegans. Clarification with vegetable protein.
If you are a professional and want to have the Petit Bernat Red in your restaurant or local, all you have to do is contact email@example.com with your order and your details.