BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class-it/6027103176753152/lesson/46b7e3189ff81dcdd230b77a8ce31515?ref=outlook-calendar
SUMMARY:Vinificazione senza solfiti (Sulfite: Free Winemaking): Part 3
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/46b7e3189ff81dcdd230b77a8ce31515?ref=outlook-calendar
DESCRIPTION: 


Sulfite: Free Winemaking
Vinificazione senza solfiti



And then as I said, these soils have this mineral buzz to them that seems to make them age a long time. And then in Pinot Noir, you can run into reductive strength in unexpected situations as we've discussed before. So be careful out there because when I went to those extreme lengths, I ended up with wines that took forever to come around in the barrel. So for example, my 2007 Cab Franc, which was not a sulfite-free wine, still took 96 months in the barrel to open up aromatically.
Alright, finally we want to achieve microbial equilibrium. We're looking for a beneficial microbiome. This is very similar to when I went to Davis in 1980, everybody was using toxic chemicals and pesticides and herbicides in the vineyard. And then we came up with this idea of Integrated Pest Management and everybody thought the practitioners were crazy. But now it's become accepted practice that we're going to rely on beneficial insects like...

https://www.learndesk.us/class-it/6027103176753152/lesson/46b7e3189ff81dcdd230b77a8ce31515?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR