Light dry red
Bright, low-tannin and meant for the first year: Gamay, Dolcetto, young Pinot. Short maceration, cool ferment, early bottling.
The numbers
Each bar drawn against all 30 styles
Alcohol
11-13%
11% - 13%
Titratable acidity
5-7 g/L
5 - 7
pH
3.3-3.6
3.3 - 3.6
Residual sugar
0-3 g/L
0 - 3
Serve at
13-16 C
Worth opening after
3 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.45
22 mg/L
free SO2, for 0.5 mg/L molecular
What goes wrong
Extracting it like a serious red. Five days on the skins is plenty, and pressing at dryness rather than before it just adds hardness.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.