Analysis
Alcohol: 13.30 vol %
Total acid: 6.4 g/l
pH: 3.20
Residual sugar: 3.0 g/l
Volatile acidity: 0.42 g/l
Free sulphur: 34 mg/l
Total sulphur: 103 mg/l
Tasting Notes
Viognier

Analysis
Alcohol: 13.30 vol %
Total acid: 6.4 g/l
pH: 3.20
Residual sugar: 3.0 g/l
Volatile acidity: 0.42 g/l
Free sulphur: 34 mg/l
Total sulphur: 103 mg/l
Tasting Notes