| Varietal | Date | Sugar (Brix) | pH | Total Acidity (%) |
| Primitivo | 9-03-10 | 20.8 | 3.13 | 1.48 |
| 9-10-10 | 21.8 | 3.27 | 1.20 | |
| 9-17-10 | 24.0 | 3.37 | 1.00 | |
| 9-23-10 (#1) | 24.6 | 3.50 | 0.90 | |
| 9-23-10 (#2) | 25.0 | 3.45 | 0.98 | |
| 9-23-10 (mean) | 24.8 | 3.48 | 0.94 | |
| 9-30-10 | 27.8 | 3.70 | 0.89 | |
| Barbera (Block 4) | 9-10-10 | 23.5 | 3.04 | 1.62 |
| 9-17-10 | 25.6 | 3.14 | 1.60 | |
| 9-24-10 | 25.6 | 3.16 | 1.48 | |
| 9-30-10 | 27.6 | 3.26 | 1.38 | |
| Tempranillo (Quinta) | 9-03-10 | 21.2 | 3.37 | 0.76 |
| 9-10-10 | 21.4 | 3.46 | 0.58 | |
| 9-17-10 | 22.6 | 3.48 | 0.59 | |
| 9-24-10 | 23.0 | 3.59 | 0.55 | |
| 9-30-10 | 24.8 | 3.64 | 0.50 | |
| Touriga Nacional (Quinta) | 9-10-10 | 21.3 | 3.17 | 0.88 |
| 9-17-10 | 23.2 | 3.25 | 0.87 | |
| 9-24-10 | 24.2 | 3.32 | 0.71 | |
| 9-30-10 | 27.5 | 3.43 | 0.79 | |
| Touriga | 9-30-10 | 22.9 | 3.38 | 0.95 |