At Veritas Estate, when harvest season arrives, the air in South Haven turns crisp, and the pressure—both literal and figurative—starts to mount. As a winemaker, I’m often asked, "What’s the hardest decision you make?" Most people expect me to say "when to pick." And while that final sugar and total acidity check is vital, the real magic (and the real science) happens the moment the grapes hit the press. It’s a delicate dance between extraction and restraint, and it all comes down to two silent players in the glass: Potassium and pH.