Brix is basically the precentage of
sugar in the grapes or juice. Once
made into wine, the sugar is referred
to as "Residual Sugar" or simply "RS"

TA is short for "Titratable Acids"
and describes the acid level that has
the most influence on taste. The wine
will taste less tart with lower TA.

pH is another test for acid in wine,
and though related, is not the same
as the TA. The pH of wine is important
for winemaking because it dictates
certain qualities of the wine including
hue, longevity and stability.

If you have any questions about our
wines or winemaking, please feel free
to email the winemaker.

Harvest
Brix 21
TA 8.6
pH 3.35

Final
RS 10%
TA 7.8
pH 3.42