PRACTICE
VINEYARD
Veraison is the second phase of berry growth most commonly associated with the accumulation of berry sugars and anthocyanins.
Flavor ripeness is highly subjective, but we define biological ripeness by the end of sugar and anthocyanin accumulation. The key is balancing the two.
This stylistic technique is commonly used to soften tannins and further develop flavors. Climate change makes this a risk.
WINERY
Deciding berry integrity is the first step in managing extraction. Crush is also a strategic time for MOG incorporation, must amendments, and selecting berry quality.
Pre-fermentation is a strategic time to selectively extract color, amend grape must, and establish the conditions for a desired wine style.
FERMENTATION
Coming soon.