Notes from the cellar
Maceration in Wine and Cider: How Long Should Your Fruit Stay on Its Skins?
by: Alexandra BeaulieuPublished on: 08/10/2026Maceration time truly matters, that you are working with grapes, apples or any other fruits. How do you decide? What are the impacts? How can you test different methods?
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Fermentation has its own seasons. Expansion vs Contraction.
by: Alexandra BeaulieuPublished on: 02/06/2026Fermentation does not follow your calendar. It follows its own. In this piece, Alexandra Beaulieu explores the three phases every wine and cider moves through, expansion, contraction, and release, and how to recognize them.
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You Don't Need a Science Degree to Ferment Like a Pro
by: Alexandra BeaulieuPublished on: 13/02/2026Think great fermenters are born, not made? Learn how fermentation intelligence is built through observation, sensory training, and structured decision-making.
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Design for Momentum
by: Alexandra BeaulieuPublished on: 17/01/2026Most winery projects don't lose momentum because of fermentation, they stall because production, business, and systems weren't designed together. Here's how to fix it.
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