It’s often said that great wines are grown, not made. Our readers demonstrate that concept perfectly: two out of three wineries that read Wine Business Monthly own vineyards.
This issue includes a few articles focused on the vineyard. Nitrogen content in grapes is of interest to winemakers because it plays a major role in the kinetics of alcoholic fermentation and in the wine’s aromas. Another article in this issue delves into the role specific viticultural practices play in affecting nitrogen content. A 10-year study looked at nitrogen and canopy management. go to issue