About this time, the AOC tells each winegrower how much wine they can make from their vines. Some note this and then, after the harvest, sell any surplus wine off for the making of industrial alcohol.
Others work out the production / yield of the years growth and then remove sufficient grapes to allow them to produce no more that the allocated quantity. These excess grapes are cut off and left to rot on the ground.
There are pluses and minuses in these decisions. IF the weather is good then the grower who thins his grapes will probably produce a better quality wine. IF, on the other hand the weather is poor, the one who allows all his grapes to ripen may be better placed to produce his total allocation of wine - all be it of an inferior quality.
Swings and roundabouts to some but a very well informed decision to others.
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I was also smoking Du Maurie Super Kingsize at 13/6 a hundred
