We harvested around 1000 lbs of Barbera from our little backyard vineyard on 8/3/2012 and crushed them in our small Enoitalia crusher/destemmer. The numbers for this harvest were: pH=3.87 and TA=6.3 g/l Tartaric. Brix was 23 B. After adding 1g/l of Tartaric, ph=3.75. This is a bit high, but I can adjust again after malo-lactic fermentation (MLF) is over. This will reduce malic acid and raise pH. Color is very good, and the must has a nice, fruity aroma and berry taste, typical of Barbera.
