Free SO₂ 18 mg/L — below aging target. Molecular SO₂ 0.28 mg/L. Urgent adjustment required.

MLF active. Temperature stable 18°C.

Pre-bottling racking scheduled for 25 Mar 2026. Lees compaction high.

MLF in progress. VA 0.32 g/L. Temperature 18°C.

AF active. Brix 4.2°. Temperature 22°C.

SO₂ 22 mg/L. Anti-Ox® tannins 4 g/hL applied.

Free SO₂ 24 mg/L — stable. Parameters OK.

Topping completed. Next topping due 1 Apr 2026. 22 months cumulative.

Vat emptied. 48 months total use. Cleaning in progress.

Anti-Ox® Gallotannins 5 g/hL — EBX · Lot LF-0924-T.

SO₂ 21 mg/L. Oak extraction balanced. 28 months cumulative.

Staves 18mm — 300 g/hL · 43.5 kg. Lot EBX-2024-1122. French oak, medium+ toast.

Staves 18mm. 225L French oak, toast M+. 14 months cumulative. End of aging May 2026.

Free SO₂ 30 mg/L — stable. Target maintained.

SO₂ 22 mg/L. Micro-oxygenation 2 mL/L/month. 36 months cumulative use.

Free SO₂ 20 mg/L. pH 3.70 — high, monitor closely.

SO₂ 24 mg/L — stable. 22 months cumulative use.

Anti-Ox® tannins 4 g/hL applied.

Descaling treatment started. Return end March.

SO₂ check. End of aging approaching — plan emptying May 2026. 8 months on current wine.