Desde hace dos semanas, hemos estado realizando controles de maduración en las distintas variedades de nuestro viñedo experimental. Para esto, hemos medido los grados Brix y el pH de diferentes muestras recogidas en nuestro viñedo experimental. Estamos analizando diferentes mostos por zona y variedad, lo que, entre otras cuestiones, nos servirá para relacionar grados Brix y requerimiento térmico en grados-día acumulados.
A día de hoy estamos en los 16-17 grados Brix para Albariño y ¡subiendo!
Hace prácticamente un mes que no aplicamos ningún tratamiento fitosanitario en nuestro viñedo experimental. Las…
Hace prácticamente un mes que no aplicamos ningún tratamiento fitosanitario en nuestro viñedo experimental. Las…
Hace prácticamente un mes que no aplicamos ningún tratamiento fitosanitario en nuestro viñedo experimental. Las…
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