Roger that.
The barbera was made from Lodi juice. Fermented in October and went through it's first racking in December where I added 45 ppm SO2 and 40 grams of med toast Frencg oak. the second racking was March 10. The Barbera tested at 3.4 Ph, TA 6.5. I tested the Ph off strips, over I will have a electronic Ph meter this Friday. The blending Petite is a 2009 finished wine in the bottle also from Lodi. I am hoping to strength the color of the Barbera and reduce some acidity, just a tad.