In this video we have collected a random sampling of Sangiovese grapes from the vineyard. Our goal is to test their readiness for harvesting which includes analyzing the levels of sugars in comparison to the levels of acidity. The grapes are crushed and the juice is measured for these two components. The sugars and acidity should be in balance when harvesting to ensure that the fermentation provides adequate levels of alcohol, with enough acidity that the wine is well balanced. This makes for a high quality wine that customers will enjoy.
