Round Two of testing the grapes as we get closer to the harvest. Note that the sugar level in the white slipped a little – could be noise in the measurement, recent rains, or that I pulled the berries from a different couple of rows. We’ll see! Still, everything is progressing nicely!
PECORINO (white)
Brix: 21.3
pH: 3.2
TA: 10.8 g / liter
MONTEPULCIANO D’ABRUZZO (red)
Brix: 16.9
pH: 2.9
TA: 10.2 g / liter
