This workshop will cover concepts like style, maturity state, sanitation, reductive winemaking, proper fermentation management, wine balance, and the evaluation of fermenting and finished wines. We will also discuss the technical skill and the chemical background to each winemaking test performed during and after the harvest. We will work with the following tests: pH, Brix, TA, Free SO2, Bound SO2, Volatile Acidity, Residual Sugar and Ethanol determination.