BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class-it/6027103176753152/lesson/fb717e03626151d15c667e0662151e4f?ref=outlook-calendar
SUMMARY:Micro-ossigenazione (Micro-Oxygenation): Part 1
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/fb717e03626151d15c667e0662151e4f?ref=outlook-calendar
DESCRIPTION: 


Micro-oxygenation
Micro-ossigenazione



Okay now, what you've all been waiting for: Micro-oxygenation. I'm going to go through some theory of a model of how we think it works and then get into some nitty gritty practical issues. I'm going to repeat some things I've already said and I hope you don't find that too irritating. Now, Patrick Ducournau is the guy who cooked this all up. He was in Madiran in the south of France near the Pyrenees and he was growing Tannat. And the modern notion of keeping wine away from oxygen was not working for his Tannat and a lot of his neighbors were tearing it up and planning Merlot. So to save the tradition of Madiran, Patrick figured all this stuff out. He started a company called OenoDev and then later on, Boisé France, which is an oak chip company, because he felt that he really needed good quality oak and nobody was making it. His Lieutenants Thierry Lemaire and Jimmy Beteau worked with me extensively in Europe and the United States...

https://www.learndesk.us/class-it/6027103176753152/lesson/fb717e03626151d15c667e0662151e4f?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR