This Saturday, we visited the vineyard and checked the ripeness of the grapes.

We live near the vineyard so most of the times we go there by bike; it’s more fun than driving and I get the chance to check my neighbors grapes…

The sugar level is already above 20 ºBrix. The skin is still a bit adstringent but has been diminishing in the last three weeks. The seeds of the Touriga Nacional are almost free of adstringence.

I plan to harvest within two weeks but I need to pay good attention to the possible acid rot, as the grapes ripen and become more sensitive to weather variations (it rained last week…).