Skipping Degassing

[balatonwine]

The only grape variety that we have found (so far) that retains its acid, up to the 25-26 range in this area is Barbera.

Yes. California standards at 25-26 range..... Maybe rather consider an international clientèle who does not want such a high potential alcohol. Or surely there are even local sources that are seeking more in their wine than alcohol content. Then the world is your oyster.

 

[user 36973]

Sounds like you may want to consider blending in some French-American hybrid grapes into your mix if you want acid. Frontenac will ripen with nice cherry flavors at 25 brix and 15g/L TA. Chambourcin makes for a neutral Pinot Noir like wine with better color and will deliver 8g/L TA. They are not sulfur tolerant but are PD resistant. Of course your biggest obstacle is getting these vines imported into Cali!