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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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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Infusion in Wine & Cider: From Improvisation to Intentional Design
by: Alexandra BeaulieuPublished on: 29/12/2025A practical and thoughtful guide to infusions in wine and cider, exploring when infusion is appropriate, how to design trials safely, and how botanicals can shape identity without compromising stability.
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