“These 3 measures (Brix, TA, pH) plus favors in the grapes are generally what growers and wineries try to optimize at harvest........that said, the optimal range of each measure isn't always met, so that is where winemakers earn their pay.
“In an ideal situation the grower and winemaker work together to decide exactly when to pick based on what these ripening criteria suggest would be ideal for the type or style of wine they want to make. Each winemaker has his/her own style and "tricks" they use to adjust the grape-must before fermentation...it's a matter of stylistic preference.
|Shaker Ridge Barbera,|
to be harvested soon