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for the whites and deep purple for the reds. This process is called veraison, or the turning of color, and signals a softening of the fruit with a concurrent increase in sugar production. The plant is shifting from growing to flavor development. As we prowl the vineyard, we will look for clusters that are underdeveloped or excessive in number, cutting, or dropping, the fruit. This thinning process provides the vine additional energy to fully ripen the remaining crop.
In September and October, all of our labors are coming to fruition. During this period, both the vineyard manager and the winemaker regularly walk the vineyard, taking samples of the fruit and measuring and tasting its quality. Technical analysis of the levels of sugar, acid and pH are also
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