Sonoma Valley Chardonnay kopriva wine
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Sonoma Valley Chardonnay
Non oak Chardonnay
 
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Current release technical information:

Los Carneros American Viticultural Area (AVA) received federal recognition in 1983. The AVA overlaps the feet of both the Napa and Sonoma Valleys on the north shore of San Pablo Bay. It is dominated by low, rolling hills with shallow clay soils, morning fog, strong afternoon winds and cool evenings. Within it's boundaries there are approximately 37,000 acres but only 8000 planted acres. The prevailing grape varieties are Chardonnay and Pinot Noir.

VINTAGE 2014 TECHNICAL INFORMATION

100% 2014 Vintage

100% Chardonnay

100% Los Carneros, Sonoma County

Vineyard sources: Ricci & Sangiacomo

Total pressed: 19.64 tons

Total cases produced: 1061

Final gallons bottled: 2523
WINE CHEMISTRY as of September 15, 2015

pH: 3.54

Titratable Acidity: 6.3 g/L

Volatile Acidity: 0.35 g/L

Glucose+Fructose: 0.8 g/L

L-malic acid: 2.59 g/L

L-lactic acid: <0.05 g/L

Ethanol: 13.1%
   
VINTAGE 2013 TECHNICAL INFORMATION

100% 2013 Vintage

100% Chardonnay

100% Los Carneros, Sonoma County

Vineyard sources: Ricci & Sangiacomo

Total pressed: 21.1 tons

Total cases produced: 1129

Final Gallons bottled: 2684
WINE CHEMISTRY as of January 30, 2014

pH: 3.57

Titratable Acidity: 6.6 g/L

Volatile Acidity: 0.19 g/L

Glucose+Fructose: 0.4 g/L

L-malic acid: 2.95 g/L

L-lactic acid: <0.05 g/L

Ethanol: 13.6%

VINTAGE 2012 TECHNICAL INFORMATION

100% 2012 Vintage

100% Chardonnay

100% Los Carneros, Sonoma County

Total tons pressed: 13.29 tons

Total cases produced: 694

Final gallons bottled: 1650

Final gallons per ton: 124

Cases per ton: 52.2
WINE CHEMISTRY as of March 27, 2013

pH: 3.51

Titratable Acidity: 7.2 g/L

Volatile Acidity: 0.43 g/L

Glucose+Fructose: 0.5 g/L

L-malic acid: 3.17 g/L

L-lactic acid: <0.05 g/L

Ethanol: 13.5%
 
Unoaked Chardonnay


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