Varietal |
Date |
Grape Chemistry |
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Sugar (brix) |
Total acid (% tartaric) |
pH |
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Barbera |
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Primitivo (block 6) |
8-12-06 |
19.9 |
1.42 |
3.05 |
8-19-06 |
23.6 |
0.96 |
3.18 |
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