Davis' Department of Viticulture and Enology moved out of its old winemaking facility, and into a new, $15 million teaching and research winery, part of a 34,000-square-foot complex that also includes a brewery and a food-processing plant. Outside sits a new 12-acre vineyard, which will give students more hands-on viticulture experience. Inside, staff is setting up a sophisticated wireless network of 152 high-precision fermentors, custom-designed, fabricated and tested by research engineers at Cypress Semiconductor-a $1 million gift from Cypress founder and CEO T.J. Rodgers. Wine Spectator senior editor Dana Nigro explains.
For the full article, check out the new issue of Wine Spectator, on newsstands December 7, 2010.
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