| Varietal | Date | Sugar (Brix) | pH | Total Acidity (%) |
| Barbera | 8-09-14 | 20.5 | 2.95 | 1.56 |
| 8-16-14 | 22.4 | 3.02 | 1.38 | |
| 8-22-14 | 25.2 | 3.05 | 1.26 | |
| Primitivo | 8-09-14 | 21.4 | 3.22 | 1.14 |
| 8-16-14 | 23.9 | 3.32 | 1.00 | |
| 8-22-14 (1)* | 24.6 | 3.36 | 0.72 | |
| 8-22-14 (2)* | 25.6 | 3.46 | 0.80 | |
| 8-22-14 (mean)* | 25.1 | 3.41 | 0.76 | |
| Tempranillo (Duero) | 8-09-14 | 22.4 | 3.55 | ND |
| 8-16-14 | 23.5 | 3.72 | ND | |
*Two individual, random samples were collected and assayed in parallel. Mean data is shown in bold.