I crushed 18 lugs of 169 Cab Sav and 14 lugs of Lanza PS. I was a little disappointed with the PS brix where only 22 . The Cab came in at 25 . The ph on both was 3.5 so I added 10 lbs of sugar in the PS brought it up to 24 .
Has anyone in this group bought Nebbiolo grapes from CA?? If so how did the wine turn out? I’m thinking about doing a batch of Nebbiolo this year. Thanks