While the Pinot Grigio must at Santa Margherita (Italy) is being held (this 9 million bottle production is fermented and bottled to order to maintain a fresh product year round), it is being checked for nitrogen and will run an ammonia test (both for yeast nutrition). After fermentation and before bottling, the wine is being checked for volatile acidity (for reasons of flavor and stability), residual sugar (for reasons of stability), malic acid (stability), and free + total SO2 (stability). They do have a range of numbers they like to see the wine have in these tests, but more importantly is looking for a significant change in any of these metrics from measurement to measurement. They also run a conductivity test (for tartrate wine stability).

• Accredited to:
• K. Sazama