At Musto Wine Grape Company, we love sharing the stories behind the winemakers who turn grapes into lasting family traditions. One of those stories belongs to Justin Timpano and his father-in-law Al Alves, whose winemaking roots trace back more than 60 years to the small Portuguese village of Carvalheiro. What began with Al’s grandfather crushing grapes by hand in a stone bowl has grown into a multi-generational passion carried from Portugal to Connecticut.
Justin, tell us the story of your wife’s (Melissa’s) family and how they first got into winemaking:
My wife’s father Al and Uncle Angelo are from a small village in Portugal called Carvalheiro. It’s about an hour and a half’s drive northeast of Lisbon. It’s a beautiful area where they still own the house they grew up in, acres of farmland and hundreds of cork trees. Wine making has been a part of the Alves family for over 60 years. It started with Al and Angelo’s grandfather making wine by crushing grapes in a stone bowl by hand. Al and Angelo, along with their brother Nelson carried the tradition to states and typically made a red field blend they would bottle or keg and drink during Sporting (soccer) games and family parties. I remember the first time I saw the process at Melissa’s grandmothers house in Hartford, big blue drums, manual crusher and a homemade wood punch down. Their wine was so good and the process looked like so much fun so I asked to join them about 12 years ago and have been making wine ever since. I now make the family wine and am really proud to carry on their tradition.
Al, Angelo and I this summer at the local store in Carvalheiro having a 50 cent glass of wine
Al walking next to the family cork trees
How did you and the family both start making wine together?
I had been making wine for 5 or 6 years when Mike (my brother in law) and I went to Jonathan Edwards Winery one afternoon with our family. Mike at that point didn’t have a lot of exposure to red wine. After a few glasses of their 2017 red zinfandel, Mike was interested in joining and I wanted to do what Al, Angelo and Nelson did and make wine making a family tradition. Mike has fallen in love with the process and now hosts a podcast called Vino Volley, a show about soccer and wine. Neither of us are Portuguese but we both love Portugal and our wine is inspired by reds we have tasted from vacations and the Portuguese style field blends made by the family for generations.
How have you’ve gotten more family and friends involved over time?
I feel like every home wine maker who has friends and family that drinks and enjoys their wine somehow ends up growing their group. At one point, we had 8 or 9 guys making wine at my house until we all had kids and decided to break up the band. My good friends Kevin Lawton and Milton Quaresma now have their own setups at their houses and continue to make great wine. Kevin makes high end Cabs and Milton is on to Italian reds. We all still regularly get together and bring our favorite wines to share. I think and hope wine will keep us connected as our kids grow. This year we are expanding our team again with my Dad, Jim, making a rosé and cousins Danny and Bruno joining in on our red blend.
Below are pictures of Kevin and his family making thier high end cabernet at home!
For Justin and Al, winemaking is more than a hobby—it’s a thread that connects generations, cultures, and memories. From a small stone bowl in Portugal to a family cellar in Connecticut, every crush, every bottle, and every shared glass is a tribute to the love, laughter, and legacy that started it all. It’s stories like theirs that remind us why we do what we do at Musto Wine Grape Company—because behind every great wine is a family, a friendship, and a tradition worth preserving.
🍷 Want to start your own winemaking story? Musto Wine Grape Company is here to help you every step of the way, from grapes and juices to equipment, education, and support. Visit www.juicegrape.com or stop by to get started.
An Interview with Lisa Howard of Tolenas Winery, Suisun Valley, CA
Tell us little bit about you and your family’s story
Our family’s roots in Suisun Valley began in the early 1980s when my parents, Steve and Linda Tenbrink, started farming fruits and vegetables. They ran a roadside fruit stand, building a reputation for quality produce and a genuine connection with the community. Farming was their passion, but the business began to evolve when my dad’s best friend, Ron Lanza, and the Lanza family encouraged him to try his hand at growing wine grapes.
What started with just four acres of Pinot Noir soon grew into something much bigger. Over time, the vineyard expanded to include Tempranillo, Petite Sirah, Primitivo, Cabernet Sauvignon, Albariño, and Tannat. Today, we make wine from those grapes under both the Tenbrink label and under my husband Cliff’s and my personal label, Tolenas.
For Cliff and me, coming back to join the family business felt like a natural step. We wanted to honor what my parents started while also creating our own path in the wine world. Together, we’re proud to continue farming the land, making wines that reflect Suisun Valley, and sharing our family’s story with every bottle.
What initially draws you to working with Pinot Noir specifically from Suisun Valley, and how does this region’s terroir influence the grape’s character compared to other Pinot regions?
Pinot Noir was the very first grape my family planted in Suisun Valley, so it holds a special place in our story. What drew us to it initially was the challenge and the beauty of working with a grape that demands so much attention in both the vineyard and the cellar. Pinot is known as a delicate variety, but here in Suisun Valley, it takes on a personality that’s uniquely bold while still retaining elegance.
Our region’s terroir — and especially the unique block where our Pinot Noir grows in the southernmost part of Suisun Valley — plays a defining role. Just east of Napa, Suisun Valley benefits from cooling breezes that funnel in from the San Francisco Bay, preserving freshness and acidity. The valley floor soils, a mix of clay and gravel, contribute structure and depth. Together, these elements create a Pinot Noir with ripe red fruit flavors and a velvety texture, yet with more richness and backbone than you typically find in cooler coastal regions.
For me, that balance of approachability and power is what makes Suisun Valley Pinot Noir so exciting. It’s both a nod to my family’s beginnings in grape growing and a showcase of what this valley does best: wines with character, authenticity, and a sense of place.
What unique flavor profiles or structural nuances do you find in Suisun Valley Pinot Noir, and what would you tell a home winemaker to look out for when they’re working with it?
Suisun Valley Pinot Noir often surprises people. While Pinot is traditionally known for being delicate, our valley gives it a little more muscle. You’ll still find the classic red fruits—ripe cherry, raspberry, and strawberry—but they come across with a brighter ripeness. Structurally, there’s more weight on the palate than in cooler coastal regions. The wines tend to show a velvety texture, soft tannins, and just enough acidity to keep everything lifted. Subtle spice and earthy undertones often weave through as well, adding depth without overpowering the fruit.
One unique aspect of our site is that even when sugar levels are higher, the acid carries beautifully with the ripe fruit. It’s almost the best of both worlds—intensity and richness without sacrificing freshness. For home winemakers, I’d say: lean into what Suisun Valley naturally gives you. You usually don’t need to adjust acid, but do keep a close eye on your fermentations. Pinot can be a bit dramatic in the cellar—its thinner skins can break down quickly, which means fermentations may run faster. That calls for careful nutrient management and close temperature control. If you want to take things a step further, a few days of cold soak before fermentation can help pull out more color and complexity, though that’s a more advanced technique. And finally, go light on the oak—you don’t want to mask the beautiful fruit character that makes Suisun Valley Pinot so distinctive.
Are there particular winemaking techniques or styles you recommend to really bring out the best in Suisun Valley Pinot Noir, especially for those who might be trying it for the first time?
Not to give away all my secrets, but one of the unique things about our site is that Pinot Noir here can gracefully handle a little more richness. While many regions pick for a 14% Pinot, we find that shooting for around 15% is often more appropriate — the fruit’s natural weight and balance support it beautifully.
For those working with our grapes, I recommend destemming the fruit. If you want to up your game, try bleeding off a little juice right after destemming — this increases the skin-to-juice ratio in your fermenter and can really boost color and intensity. After that, let your vessel “hang out and marinate” for two days in a cold environment with no oxygen exposure. Use a tight lid and, if possible, a little dry ice to keep the must protected. After a couple of days, give it a good mix and check your Brix. From there, you can either extend the cold soak for more extraction or adjust with water to bring the must to around 25 Brix and use that as the kickoff to fermentation.
Yeast choice is where you can really shape the style. RC212 brings structure and spice, while Alchemy IV gives lots of intense fruit. Personally, I love running two separate ferments with different yeasts and blending them later for complexity. Whatever you choose, make sure you know the nutrient needs for that strain and support it well — Pinot can be dramatic in the cellar, and nutrient management plus temperature control are key. I tend to ferment at the upper end of the yeast’s range to get maximum color and flavor extraction. As fermentation winds down, keep a close eye on oxygen. Below 2 Brix, the wine is more vulnerable — so use dry ice, a sealed lid, or other protections. Taste daily; Pinot’s thinner skins can break down quickly, so depending on tannin and flavor development, you may want to press right at dryness or extend skin contact up to a week if everything tastes great.
After pressing, move the wine into carboys or another vessel to finish malolactic fermentation. Once malo is complete, rack off the gross lees and let the wine rest. Pinot Noir is often an “early to bottle” wine — though it can go through an awkward “ugly duckling” phase around the holidays, it usually reemerges beautifully by spring. For us, bottling within 18 months after fermentation preserves its freshness while still allowing enough time for the wine to come together.
What common misconceptions or challenges do you think people have when making Pinot Noir from this region, and how would you advise them to overcome these?
One of the biggest misconceptions is assuming that Pinot Noir from Suisun Valley will behave like Pinot from cooler coastal regions. Because our valley is warmer, people expect the fruit to lose acidity as sugars rise — but at our site, the opposite is true. Even at higher Brix, the grapes naturally carry their acid, so winemakers often add more than they really need to. My advice: trust the vineyard. Taste the grapes, check your numbers, and resist the urge to “fix” something that’s already in balance.
Another common assumption is that you’ll struggle with color, since Pinot is often known for being pale. Not here! There is no lack of color in Tenbrink Pinot Noir. You absolutely don’t need to waste money on “color-enhancing” products for these grapes — I promise. The skins give plenty of depth naturally if you manage fermentation well.
A real challenge, though, is Pinot’s temperament in the cellar. The thinner skins break down quickly, which can lead to faster fermentations. That means nutrient management and temperature control are critical — check daily, and keep things steady. Toward the end of fermentation, remember Pinot is also highly oxygen-sensitive. Protect your must with lids, dry ice, or other methods, or you risk losing freshness. Finally, stylistically, some assume Pinot from a warmer site can’t be elegant. But Suisun Valley proves otherwise — the wines carry both power and finesse if you let them. Avoid over-oaking or over-extracting in an effort to make Pinot “bigger.” The richness and color are already there; your job is to highlight the balance between ripe fruit, acid, and velvety texture that makes this region so unique.
Could you share a personal anecdote or a memorable vintage that stands out to you when you think about Suisun Valley Pinot Noir? Something that might inspire others to appreciate its uniqueness?
One vintage that always comes to mind is 2021. It was one of those years where everything about the site seemed to click. The Pinot came in with beautiful ripeness, but what amazed me was how much natural acidity it still carried – not too high, not too low, just right. I remember standing at the crush pad with Cliff, tasting the berries as we loaded them into the destemmer, and being struck by how the fruit seemed to capture both sides of Suisun Valley’s personality — the richness of our warm days and the brightness from those Bay breezes at night.
That year, the fermentation took off fast — Pinot can be dramatic like that — and we had to keep a careful eye on temperature. But the payoff was incredible: deep color, layers of red fruit and spice, and a velvety structure that made the wine feel both bold and refined. When we finally bottled it, I remember thinking: this is exactly what Suisun Valley Pinot is meant to be.
It’s moments like that vintage that inspire me. Pinot Noir here doesn’t fit neatly into the mold of coastal Pinot, nor should it. It has its own voice — one that’s confident, generous, and still full of elegance. Every time I taste it, I’m reminded why my family planted those first four acres and why we continue to believe in this grape and this valley. The Tenbrink Pinot Noir is like the Cabernet of Pinot Noir! It is an honor to share our fruit with you and we look forward to hearing YOUR stories! Please tag us on social media under @tenbrinkfarmsandvineyard and @Tolenas Winery or even my personal account (I’d love to hear from you) @yuppiefarmgirl
Ready to experience Suisun Valley Pinot Noir for yourself? 🍇 You can purchase Tenbrink-grown Lanza-packed Pinot Noir grapes directly through Musto Wine Grape Company (MWG)—your trusted source for premium winemaking grapes and juices. Whether you’re a home winemaker or a small winery, MWG makes it easy to bring the flavors of Suisun Valley into your cellar. Contact MWG today to reserve your fruit!
In the world of winemaking, innovation is the key to unlocking new dimensions of flavor, aroma, and complexity. From cutting-edge technology to ancient practices with a modern twist, the coolest techniques in winemaking push the boundaries of what’s possible. Join MWG as we go on a journey into the avant-garde, where tradition meets technology, and discover the techniques that are shaping the future of wine.
Micro-Oxygenation:
Micro-oxygenation is a revolutionary technique that introduces controlled and minimal amounts of oxygen to the wine during fermentation or aging. This process enhances color stability, softens tannins, and promotes flavor integration. Winemakers can precisely tailor the level of oxygen exposure, resulting in wines with remarkable structure and balance.
Normally this is done via a dosing chamber system. As winemakers with limited equipment, we must as the question – How can I achieve the same result?
Splash Rack: Splash racking allows a small amount of micro-oxygenation while your rack. Be careful not to spill too much wine during the process though!
Used Barrels: You can purchase used barrels and utilize them not for flavor, but for the micro-oxygenation aspect. Keep good notes each year and you’ll be able to dial in exactly how many days creates the softest tannins.
Special Tanks: There are Pro Tanks and Flex Tanks that provide a style of tank that allows for micro-oxygenation like a barrel.
Controlled Oxygen Exposure: Another way is to literally expose your wine to oxygen a certain amount of time per day, week, or month depending on you see fit. This is a bit of a “Goldilocks Approach”. If you expose it too little you won’t see any of the benefits. If you expose it too much, you’ll have an oxidized wine. However, it is in your power to expose your wine to oxygen however you see fit. If you are diligent, you might be able to achieve the above result.
Cryoextraction:
Cryoextraction involves freezing grapes before pressing, leading to the separation of water and sugar-rich juice. This concentrates the flavors and sugars in the remaining juice, resulting in a more intense and flavorful wine. This technique is especially popular for producing ice wines and other high-sugar styles.
If you have a freezer at home, you can freeze small batches and achieve this style of winemaking. If you are making wine from juice, you can achieve a similar flavor profile using sterile allgrape pack skins in conjunction with the fresh juice. Again, you would need a freezer of some sort. Ask MWG if we will be offering must freezing options. Depending on the size of the batch we might have a solution for you.
Extended Skin Contact (Maceration):
For those seeking bolder and more complex wines, try extending the period of skin contact during fermentation. This technique extracts additional flavors, colors, and tannins from the grape skins, resulting in wines with enhanced structure and depth.
MWG will be offering a new product this season that allows for extra skin contact time without the negatives that come with that. If you have a way to keep your batch cool, this new tool may be for you!
Biodynamic and Organic Practices:
While not new, biodynamic and organic winemaking practices continue to gain popularity. These holistic approaches involve a deep connection to the land, lunar cycles, and the use of natural preparations. Winemakers embracing these techniques focus on sustainability, biodiversity, and creating wines that reflect the purity of their terroir. Might be time to check out the Farmer’s Almanac and start racking by the moon 😉
Native Yeast Fermentation:
The use of native yeast strains for fermentation is a return to the roots of winemaking. However, this is something at MWG that we do not suggest trying, as it is difficult to ensure your native batch will complete fermentation. The Native yeast fermentation technique relies on the wild yeast present on grape skins and in the vineyard environment. Native yeast fermentation can contribute unique and complex flavors, adding a layer of authenticity to the final product. If you want to take a walk on the wild side, ask an MWG rep the best practices for having a successful native fermentation.
Hyper-Focused Yeast Strains:
Winemakers are increasingly experimenting with hyper-focused yeast strains to achieve specific flavor profiles. In 2024, consider using specialized yeast varieties that bring out unique characteristics in your grapes, imparting distinct notes to your wine. From fruity and floral to spicy and earthy, the possibilities are endless.
Home winemakers and small batch wineries have unlimited access to our wide range of yeast strains. If there is something we don’t have, we can most likely get it. As our portfolio evolves so do your wines. We are always happy to chat yeast strains with you!
Barrel Alternatives:
Traditional oak barrels are giving way to innovative alternatives like oak spirals, chips, and barrels made from other types of wood. These alternatives offer winemakers greater control over the oak influence, allowing for a more precise balance between wood and fruit flavors.
These are wonderful if you are utilizing a stainless-steel tank, glass, or neutral wood barrel. You play with different levels and flavors to your heart’s content. Creating deliciously crafted wines!
As winemaking evolves, so do the techniques that shape the wines we love. From futuristic technologies to ancient practices with a modern twist, the coolest techniques in winemaking are a testament to the industry’s commitment to pushing boundaries. So, the next time you savor a glass of wine, consider the artistry behind the coolest techniques that make each sip a journey of discovery.
We hope you have found some winemaking inspiration in this article. If you have any questions or would like to discuss making an order, please contact us at 877-812-1137 or via sales@juicegrape.com. Cheers!
Introducing Effergran, the effervescent granulated potassium metabisulfite that’s your wine’s best friend during aging! This powerhouse product is a potent antioxidant and antimicrobial agent, designed to protect your wine by rapidly releasing SO2, minimizing oxidation, and ensuring a stable aging process.
Adding Effergran to your wine is not just effective—it’s a bit of a show! Imagine the satisfying fizz of an Alka-Seltzer tablet in water, but for your wine. As soon as Effergran hits the surface, it bubbles and dissolves quickly, effortlessly distributing SO2 throughout your wine. No pump overs, no hassle—just a seamless, thorough integration that keeps your wine in top condition.
Elevate your winemaking process with Effergran, where efficiency meets a touch of fun, all while maintaining the highest standards of professionalism. Cheers to better aging and exceptional wines!
Lanza-Musto Suisun Valley Malbec is a wine that brings velvety sweetness and dark complexity to the table.
Suisun Valley, located in Solano County, California, is not traditionally known for Malbec wine production like some other regions, but it does have a small and growing reputation for producing high quality Malbec wines. If you’re considering buying Suisun Valley Malbec grapes, here are some reasons to consider:
Unique Terroir:
Suisun Valley’s terroir, characterized by its climate, soil, and topography, offers a unique and distinct environment for grape cultivation. While it may not have the recognition of regions like Argentina (known for Malbec), this uniqueness can result in wines with a different expression of the Malbec grape.
Varietal Exploration:
If you enjoy exploring different expressions of a grape variety, trying Malbec from a less common region like Suisun Valley can be an exciting adventure. It can offer a different flavor profile compared to Malbecs from more traditional regions.
Food Pairing:
Malbec is a versatile wine known for its medium to full body and rich, dark fruit flavors. Suisun Valley Malbecs can pair well with a variety of foods, including grilled meats, hearty pasta dishes, and cheeses.
Exploration:
If you’re an adventurous winemaker who enjoys exploring and discovering hidden gems, Suisun Valley Malbec can be an interesting addition to your wine collection.
Flavor Profile:
Medium bodied, mellow, fruity – raisins, fresh picked blueberries, plum, with soft, fine grained tannins, deliciously drinkable mocha notes.
What is the difference between Cleaning vs. Sanitizing?
This is a discussion we have with customers constantly. Cleaning your equipment means that you have removed all of the visible dirt and residue on your equipment. Sanitizing means you have treated your equipment with a chemical solution that will eliminate, or prevent the growth of spoilage organisms. You MUST clean your equipment before sanitizing the equipment, since you cannot properly sanitize equipment with visible residue on it.
Below is a video from our online classes – WinemakingInstructions.com that talks about and shows you step by step how to clean and sanitize your equipment.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
You’ve got your fresh wine grapes in tow, and now its time to make some wine! If you don’t take advantage of our crush and destem service, you’ll have to crush and destem your grapes. We offer a variety of crushers, and crusher-destemmers to fit any winemaking project. We’ll cover some of our top options to help you determine which one suits you best! The most popular crusher destemmer is the stainless steel electric crusher destemmer. With an electric motor that does all the elbow work featuring an all stainless steel assembly, it is corrosion resistant and will last you for many winemaking seasons to come.
Stainless Steel Electric Crusher Destemmer
This crusher destemmer is motorized, with a stainless steel hopper and body. It has an hourly production rate of 1,500kg (about 3,330lbs). Its electric motor is 100volts/1hp, and it’s dimensions are 100 x 550 x 580h mm. The hopper dimensions are 900 x 460 mm and it has a removable protection box. This piece of equipment is a great investment for a winemaker who has plans to crush and destem an average of 50 or more lugs of grapes. With proper cleaning and storage, this machine will last a winemaking lifetime! We also carry the matching stand for our crusher destemmers, in both painted and stainless steel.
Electric Crusher Destemmer with Painted Hopper and Body
All the specs are identical to the stainless steel crusher destemmer except for the fact that this one is painted steel. The downfall of this machine is that it is susceptible to corrosion if not cleaned and stored properly. With proper cleaning and storage, it will surely last you many years. If you’re looking for something in the middle, we have that too!
Electric Crusher Destemmer with Stainless Steel Hopper and Painted Body
If you’re looking for a slightly more budget-friendly crusher destemmer with that boost of corrosion protection, this stainless steel hopper, painted body crusher destemmer is perfect. Once again you’ve got identical specs to our other options above, without having to compromise too much on either advantage of corrosion protection or budget.
If you are a home winemaker with less than 50 lugs of grapes on average and a smaller equipment budget, we also carry manual grape crushers and crusher destemmers. They come in the same options as our electric crusher destemmers including fully stainless steel, fully painted, or stainless steel hopper/painted body.
Stainless Steel Manual Crusher Destemmer
The Grifo hand powered crusher destemmer has a hopper size of 900 x 500 mm, and the Aluminum rollers are 220 mm. The hourly production rate is about 700-800kg (1500-1750lbs) and is a great option for a winemaker processing up to about 50 lugs of grapes and is looking for corrosion protection.
Painted and Stainless/Painted Manual Crusher Destemmer
With the same specs as the stainless steel but more wallet friendly, the painted and stainless manual crusher destemmer is a great option.
With lots of options to choose from, Musto Wine Grape has your winemaking needs taken care of.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
Chilean Syrah from Colchagua Valley has received high praise from publications like Wine Enthusiast, earning 93+pts. It’s a wine variety that is often overlooked from Chile and is a wine worth making this season. Chilean Syrah boasts flavors of plum, wild berry, and earth aromas. I highly suggest introducing this wine to oak barrels or an oak infusion. The medium acidity and powerful aromas are complemented by the French Oak flavor profile.
Apply .5ml of Color Pro Pectic enzyme per box diluted into a 10% solution with water to the must and stir. Allow to sit for another 8-12 hours.
Mix Booster Rouge, FT Rouge, and Opti-Red, with spring water until it is the consistency of pancake batter and pour over top of crushed grapes. Mix in well.
Add rehydrate CSM yeast (1g/gal) with Go Ferm rehydration nutrient and warm water. Allow to sit for 15 minutes and pour over top of crushed grapes.
Punch down grapes 3 times per day throughout the duration of fermentation and monitor temperature and Brix levels daily. Use a hydrometer to test sugar content in a strained juice sample. Make sure the temperature does not exceed 85F.
One day after adding the yeast, add Fermaid O, mixed with spring water into the pancake batter style slurry. Dump into grapes during a punch down.
After the depletion of 1/3 of the Brix (when the Brix level is between 16-11), add Fermaid O that is mixed with spring water into the pancake batter style slurry. Dump into to grapes at a punch down.
Add Malo-lactic bacteria the same day as the Fermaid K. If you are using liquid cultures, just pour over the grape must and mix. If you use the dry cultures, rehydrate them in warm spring water according to their specific directions, utilizing any rehydration nutrients recommended.
When the Brix have dropped below zero, press the wine into a sanitized tank, carboy, or demijohn. Make sure the vessel is topped up all the way to the top of the neck and sealed properly with a bung and airlock.
Rack after 48 hours and then again in a week. Allow MLF to complete before adding sulfites.
Allow the wine to age and rack it every 2 months and add sulfites when racking.
Add oak infusion after 2nd or 3rd racking. Taste test along the way until the oak profile is where you want it to be.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
Our California grapes are starting to go through bud break.
Here is a nice view of our Cry Baby Thompson Seedless and Grenache grapes “waking up” 🍇
What is Bud Break?
Bud break is the start of the grape vine’s annual cycle. It is a relaxing time in the vine’s life as long as they don’t experience any intense weather occurrences, such as frost. Frost can kill the buds or delay their growth.
Interested in making your own wine? Musto Wine Grape Company is here to help! Musto’s New England’s largest supplier for home winemaking products and services. Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
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