Lookin’ casually foxy
Collecting the berries
Headed back up to the “lab”
Juice(s)
Round Three! Sugar levels (brix) are great, as well as pH. But as with last year, acidity seems a weeeeeee bit high. We will keep an eye on the pH, and make adjustments to the must if needed before we make any vino. Stay tuned!
PECORINO (white)
Brix: 24.1
pH: 3.3
TA: 9.8 g / liter
MONTEPULCIANO D’ABRUZZO (red)
Brix: 20.3
pH: 3.1
TA: ~12 g / liter
