The Cellar is Busy Crushing Grapes, Starting and Monitoring Fermentations, and Managing Malolactic Conversion of Marquette

We are monitoring fermentations of La Crescent, Louise Swenson, and Petite Pearl and will add mid-life nutrients for the yeast in each tank. We are punching down the cap twice daily on our red wines. We are watching the fermentations on Edelweiss and St. Pepin (by measuring

Read more