bilateral negotiations, cooperating with us and foreign governments, and addressing any technical concerns raised by the foreign market. bci solution in action bci worked with the california table grape commission, usda, and the australian government to open the australian market for california table grapes...
bilateral negotiations, cooperating with us and foreign governments, and addressing any technical concerns raised by the foreign market. bci solution in action bci worked with the california table grape commission, usda, and the australian government to open the australian market for california table grapes...
favor the use of wild yeasts during fermentation. this practice can be challenging as the winemaker has less control over which exact yeasts are present, but the technique also enhances the grape's authentic characteristics in the wine and adds complexity. barrel fermentation and/or aging: aromatic grapes...
. and though the french wine prides itself on its' fermentation process, the pride of prosecco superiore d.o.c.g. lies in the vineyard. glera grapes were not originally cultivated as a sparkling wine, there are still, tranquillo versions of prosecco superiore d.o.c.g. available for those not interested...
mountains and cascade mountains, creating a hot, sunny, dry climate, with most of the valley receiving over hours of annual sunlight. no summertime escape to the okanagan would be complete without your fair share of the fruits of the okanagan valley. harvest times in the okanagan valley for apples, grapes...
are harvested and sorted by hand. the proportion of de-stemmed grapes and whole clusters varies depending on the vintage. the wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. after a to day vatting period, the alcoholic fermentation is complete...
are harvested and sorted by hand. the proportion of de-stemmed grapes and whole clusters varies depending on the vintage. the wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. after a to day vatting period, the alcoholic fermentation is complete...
harvested on september th yield kg raisins while for the grapes harvested on september th only kg of grapes is enough to yield the same amount of raisins. averagely to % of bulk raisins' volume is waste. this ratio changes with quality of the raisins. clearly as the product quality decreases the waste...