Each autumn, I pause business to work the wine harvest for ~2 months.

DRC's secret side-goal is to produce a few thousand bottles of high-quality and low-intervention wine each year, once the right knowledge and capital are in place.

* * *

2022, Gouveia, Portugal: A two-month internship with Textura Wines working in the cellar, with work ranging from vineyard maturation control to post-fermentation elevage.

2021, São João da Pesqueira, Portugal: An internship with Luis Seabra Vinhos, where I produced one 400-liter barrel of red wine, a high-altitude Douro Valley field blend. Story here: https://www.davesresearchnews.com/lsv-harvest-2021/

* * *