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| Lorenza ready to crush |
We harvested our Chambourcin grapes on the 30/3/13. This is about two weeks earlier than the past few years. The sugar level was at 26 brix, which equates to about 14.3% alc so it was time to pick. We had a dryer season than last year so the grapes were in much better condition. They were picked, de-stemmed and crushed within an hour (not such a big job in a micro-vineyard).
I added some pectic enzyme and tannisol, then left the must sit until today when I added the yeast and nutrient. Now I just have to let it sit on the skins for a week, then press.
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| the huge harvest |
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| our winery is the envy of the wine industry! |
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