Processed our first grapes of the season Viognier went in the press first and was pressed off in a couple of hours.

We had the whole Apolloni family on the sourting table, sorting the Ciel de Cheval Sangiovese. We had a lot of leaves to pull out with quite a few very tiny berries and two full fermenters when we were all finished. The Sangiovese came in at 24.5 brix, .65 TA and 3.31 pH. Right on the numbers this should be another great one.