Anybody make their own Bersa?

After trying to order the primary components from Argentina directly, I've settled on merely buying the grapes, and supplying the rest from domestic sources.

Have any of you had better luck?

 

I've been utilizing the standard 6.5 bucket for my fermentation, but I've had to bulk order my Bersas, I've had soil sensitivity issues with this little black beauty.

Anyone had better luck with growing?

 

Careful. In the midwest, people mistakenly discard Bersas that they think have been ravaged by the soil conditions.

Truth is, these grapes have been affected by Botrytis cinerea.

 

When the "noble rot" hits the Bersas, they shrivel, but the sugars concentrate like mad, eventually leaving you a bottle of the lovliest drop.

 

Your forumla is fine, but the Bersa is genetically comfortable in rainforest-like conditions.

Agua, my friend.

 

I gotta tell ya, I'd like to "employ" the Argentinian President...

 

Pistillate flowers suffer a similar (in appearance only) affliction.

Let the fungus spread, it's rare enough on it's own, and your noble rot Bersa will be the hit of the party...

 

Prudent. I think if Bersas take off in America, President Fernandez may rethink the upcoming ban...

 

I gotta tell ya, she does something to me...

In Vino Veritas....

 

Thanks for bringing this up.

So many people spend their time in soil analysis, and completely ignore altitude.

The altitude of your Bersa dtermines it's attitude.

 

Truer words never spoken. The dehydration makes a bold impact, the subtle little fungus makes some not so subtle nuances on the hearty Bersa.

 

Funny you say that.

I've had a fox visiting my vinyard, and hitting up my Bersas. Not alot, but it's an annoyance.

I think I need to learn about guns and deal with this critter.

Anybody know of a good gun forum?