Ciao a tutti, I find this discussion key to the struggles in vineyards. Although I have not found a source for affordable sap analysis yet I am optimistic that this is the way forward for right nutrient balance in the vines and during the fermentation processes. I know we are “only” making an alcoholic beverage which is not key to nutrition of our species, but it has it’s meaning as a culture enhancer! So please continue to share experiences here on kind harvest and help us all to get rid of copper as soon as possible. I can’t stand it anymore. We have sheep that cannot go in the vineyards during the season because of our prevention battle against mildew!!! And we are organic, biodiverse, really alert and observing, using compost and teas and trying to find time and resources to make fermented biology by ourselves. But when the season starts in late spring there is no way around the usual… at least for now!