Hi, I grow both tempranillo and Barbera grapes. Each of these varietals present different issues in making wine.
The tempranillo traditionally comes in with a high pH and low total acid reading. The 2018 crop came in at 25.5 brix pH 4.4 ta 5.30 range. I like the taste of juice but fear having to add massive amounts of so2 to preserve it. Ended up…[Read more]