Brix is a key metric in winemaking that expresses the sugar content of a liquid solution. It is used for determining harvest timing, estimating potential alcohol, and monitoring fermentation. It’s always used alongside acidity and taste to ensure balance in the finished wine. • In winemaking, it tells you how much sugar is present in grape juice, must (crushed grapes), or fermenting wine. • It’s crucial because sugar is what yeast converts into alcohol and carbon dioxide during fermentation.
Raise your glass to our California grapes! Procured from the Mediterranean climate and sandy soil of Lodi, in Central Valley, to the rich soil of Amador County in the rolling foothills of the Sierra Nevada mountains, discover varietals from Barbera to Tempranillo. These grapes are aromatic, fruit-forward, and perfect for pressing during the fall harvest.
Italian juices, made from premium grapes, produce extraordinary wines. Varietals include Brunello, Dolcetto, Lambrusco, Black Malvasia, Meritage, Montepulciano, and Valpolicella. Additionally, popular white wine varietals are available. Choices abound!
As spring enters the northern hemisphere it is harvest time in the southern hemisphere! Most of Chile’s premium wine regions acquire water from the melting snow caps of the Andes Mountains. And, with diverse soil composition, Chilean grapes grow in granite rich soil that’s perfect for award-winning reds.
For value conscious connoisseurs looking for a great wine, they need to look no further than Chile. With diverse soil composition, Chilean grapes grow in granite rich alluvial soil that’s perfect for award-winning reds. Join us to learn more about this region and why your next spring pressing may just be from Chile.