This is a critical decision based on 5 variables. There is never a perfect solution, so much depends on the experience of the enologist.
Click here to see step 4, selective harvest
|Sugar content||Babo (ᴼbrix) measures 19kg of sugar in every 100kg of grapes, predicting a likely alcohol of 12.5-13%|
|PH||Expresses the acidity or alkalinity of a solution on a logarithmic scale, where 7 is neutral, and typical wine making acidity Sauvignon, in this example is 2.90-3.10|
|Acidity||grams per litre of malic and tartaric acids|
|Aromatic maturity||For whites, assessment based in aroma|
|Phenolic maturity||For reds, when the colour of the skin suggests that tannins and other essential components are in the best moment to be dissolved in the must|