Our Wines by the numbers

It is high time that wine producers, big and small, provided more insight into how their wines go from grape to bottle. WIth that in mind, here are all of the finite details that have an impact on how our wines are made.

Diversum

Cabernet Sauvignon

THe Grand cask

2020 Vintage

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Harvested September 24th, 2020
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Brix at Harvest: 23.69
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Fermented with F15 and BM4x4 oenological yeasts.

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Pressed on October 8th, 2020
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Aged in 100% new French Oak              (Darnajou M+ Toast).

Total Acidity: 7.03 g/L with a pH of 4.03

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14.4% Alcohol
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Sugar free (less that 0.06 grams per bottle). No fining agents, animal products or filtering were utilized in the making of this wine.

Diversum

White Wine

2023 Vintage

Harvested September 12th, 2023. The grapes were immediately pressed to remove the skins, seeds and stems.

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Brix at Harvest: 21.60
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Fermented with X16 oenological yeast in 60-gallon stainless steel barrels.

On September 25th lots were consolidated and topped. Shortly thereafter each lot would be racked to remove all lees (sediment).

Aged for 6 months in stainless steel barrels before bottling on March 5th, 2024.

Total Acidity: 6.6 g/L with a pH of 3.31.

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13.25% Alcohol
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Sugar free. No fining agents or animal products were utilized in the making of this wine.

This wine was filtered using crossflow technology.

2022 Vintage

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Harvested October 1st, 2022
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Brix at Harvest: 23.60
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Fermented with F15 and BM4x4 oenological yeasts. 1.25 g/L of tartaric acid added to stabilize the lot and avoid spoilage.

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Pressed on October 14th, 2022
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Aged for 10 months in neutral French oak barrels from the Nadalie and Boutes cooperages with a portion of the lot in stainless steel.

Total Acidity: 5.9 g/L with a pH of 3.70

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13.97% Alcohol
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Sugar free (less than 0.22 grams per bottle). No fining agents or animal products were utilized in the making of this wine.

This wine was filtered using crossflow technology.