2020 Sangiovese Frozen Wine Grape Must Kit with Yeast and Additives
AVA: Livermore Valley, California
Clone F9 on Rootstock 420A
Pail Container Size: 6 Gallons
Amount of Must: ~5.25 Gallons
Must Weight: 50 pounds
Each bucket will yield approximately 2.5-3 gallons of wine. Each bucket is hand-filled, so slight variations may be present between any two buckets. Please keep in mind these grapes are grown on a farm, each vine is different, each acre is different so there may be slight variations between the buckets due to this.
- pH: 3.56
- Brix: 25.5
- TA: .64 (6.4 g/L)
- One 6-Gallon Must Bucket with ~50 Pounds of Must
- Yeast Packet (One Packet – 5 Grams)
- Red Wine Additive Kit
Premier Classique formerly Montrachet. A strong fermenter with good alcohol tolerance that is useful in producing dry, full-bodied red, and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.
Additive Pack includes:
- (1) Packet – Fermaid-O – 8 Grams – Nutrients during fermentation
- (1) Packet – FT Rouge Tannin – 10 Grams – Structured, enological tannin to increase structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity
- (1) Packet – Go Ferm Protect – 10 Grams – Yeast nutrients during yeast rehydration
- (1) Packet – Opti-Red – 8 Grams – Promotes improvements in body, color stability, and mouthfeel
TERROIR & APPELLATION
Our Livermore grapes are sourced in the San Francisco Bay appellation, approximately 30 miles east of San Francisco, California. Both the Livermore Valley and San Francisco Bay appellations are within the larger Central Coast appellation (AVA).
Our Livermore grapes are sourced from the Ruby Hill Region within the Livermore Valley and are one of the original U.S. appellations granted by the BATF in October 1982. This vineyard is located in Livermore, California in the Livermore Valley. The historic Livermore Valley is one of California’s most prestigious wine grape-growing regions. The combination of elevation, temperatures, soil drainage is extremely ideal for vineyards to flourish and produce high-quality grapes.
The Livermore Valley has an east-west orientation, making it unique among northern California winegrowing regions. The vineyards we pick from are planted in a north-to-south orientation and surrounded by coastal range mountains and foothills.
This particular vineyard located outside within 5 miles of Ruby Hill and across from a water preserve experiences a slightly cooler effect at night which promotes a later harvest and longer hang time on the vine. This, in turn, allows for increased absorption of nutrients and the flavors, in turn, are phenomenal. The climate of this growing region has been compared to Calistoga and St. Helena in the Northern Napa Valley.
Our vineyard soil consists of Pleasanton gravelly loam, 0-3% (PgA) Yolo loam, calcareous substratum, 0-6% slopes, MLRA 14 (YmA). These are characterized as excellent soils with excellent drainage, and are universally categorized as “Prime Farmland”.
Machine picked perfection at the perfect time. Machine picking uses laser guided and optical technology to make sure that bad grapes are rejected and that only the best grapes are picked off the vines. The grapes are then sent through a blower to ensure a fair amount of extraneous materials are removed. We then take these grapes for processing and freezing the same day.
Each 50-pound bucket will yield approximately 2.5-3 gallons of wine. Each bucket is hand-filled, so slight variations may be present between any two buckets. Please keep in mind these grapes are grown on a farm, each vine is different, each acre is different so there may be slight variations between the buckets due to this.