Did you realize that harvesting the grapes when they are ripe from a sugary and acidic point of view leads you to make decisions that sometimes diminish a whole year of work, making you lose potential quality, without achieving the desired results?
If you want to decide the time of harvest by taking the best decision possible , this is the most important manual you have ever read.
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Before proceeding let me clarify an important aspect: this book is not one of the usual lists of interminable information, complicated and full of scientific terms that promise to make you become an expert without any basis.
It is a unique handbook in its kind and completely different from any other that you may have read, because it explains in the simplest way possible, despite the complexity of the subject, a method recognized by science to evaluate the grapes and provides you with information that you need to get tangible results.
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This system worked very well for me as for my companies and I firmly believe that it can help you too.
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The manual consists of 117 pages that you can read in an afternoon and allows you to acquire two proven methods on how to define the best time for the harvest and how to produce different types of high quality wines from the same vineyard and variety.
Here is a small part of what you learn by reading the manual:
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Because it is necessary to taste the grapes to make a great wine - Pag.9
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How to make a correct sampling of the grapes in order to have a rapid and punctual determination of the level of maturity and to plan the harvest calendar - Pag.16
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​What are the secrets to get most benefits from this method that allow you to avoid common mistakes? - Pag.17
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How maturity varies within the bunch - Pag.21
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​How maturation varies within the berry - Page 26
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What are the descriptive sensory evaluations and how to assign them a score - Pag.31
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How to distribute the samples during monitoring and transport, properly preserve the berries, protected from oxidation and the beginning of spontaneous fermentation - Pag. 57
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How to evaluate weather statistics using a forecasting approach compared to the history of previous years - Pag.64
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How the F.H.D. method works to quickly obtain a fundamental objective evaluation on the evolution of the maturity of the grapes - Pag.84
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How to use all the data obtained to define the ideal time for the harvest and to determine the best oenological strategy - page 85.
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What is the method D.S.H. on the differentiated sequential harvest to obtain different types of quality wine products..
In addition you will find practical examples of decision-making cases andmany cards that will help you quickly reach your oenological goals
At this point you realized that in the handbook there is a great value, you will have in your hands an extraordinary resource extremely useful and practical to apply immediately. The manual is in PDF format, so you can download it immediately and you can print as many copies as you want.
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Its value is € 37 but for a few hours I decided to offer it for only € 13.99 because I believe it is one of the most significant experiences to learn a practical and immediate method to identify the most suitable moment for collection. With the results obtained, you can dedicate yourself to defining an appropriate winemaking strategy.
As soon as you complete the order you will receive an email where you can find the link to download it directly on your smartphone and on any other device.
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This way you can start reading it right away.
HOW TO IDENTIFY THE IDEAL TIME FOR HARVESTING
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WHAT WILL YOU GET FROM f.h.d. method?
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The Parisi Method - F.H.D is the only rapid and effective scientific method, which allows you to identify the ideal moment of the harvest and is based on thirty years of studies and experience in the wine sector.
Through this manual you will get immediate advantages in determining the right time to proceed with the harvest to achieve your oenological goals.
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With the handbook you will immediately get these results:
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Learn how to sample in a very short time representative of the maturity of the grapes in the field.
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Overcome the concern of defining the ideal harvesting time.
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Learn a unique method to calibrate a panel of sensory analysts effective and as objective as possible.
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Increase attention towards defining the best winemaking strategy.​​
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You learn all the peculiarities of the monitored vine and how it is affected by a specific microclimate.
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Minimize, or eliminate completely, the use of oenological adjuvants, because the grapes "harvested at the ideal moment" already has all that is needed for the future wine to be balanced.
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Create a specific database for a vine cultivated in a specific vineyard area, by which you are able to elaborate statistical models of decision support, fundamental to obtain an excellent wine.