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In SevenFifty Daily, Sophia McDonald delves into the science behind horses’ impact on soil and vineyard health—and why some growers around the world are bringing back this traditional, yet difficult, way of farming.

In Club Oenologique, David Kermode argues that Austria is the next great fine wine region. “Austria has made its name with the indigenous, herbaceous and, frankly, delicious white variety Grüner Veltliner, but it has so much else to offer…When it comes to the reds, the world is yet to be fully seduced by the structured, spicy charms of Blaufränkisch, from Leithaburg or Carnuntum, or the beguiling, almost mystical St Laurent, yet both of these varieties offer serious Burgundian-style ageing potential at a relative snip.”

The liter wine bottle is having a moment, declares Ari Bendersky in PUNCH. “The success of Unlitro and La Boutanche signals not only a new format for the wine drinker seeking low-intervention styles, but an opening for more kinds of wine drinker and more kinds of occasions.”

In the Drop, Meg Maker explains the difference between oxidized and oxidative.

In VinePair, Roger Morris looks at the historical connections between Corsica’s pink wines and Napoleon.

With new ownership and a new winemaker, Stony Hill, one of Napa’s historic properties is being dusted off, reports Wine Spectator’s James Molesworth. (subscription req.)

In Grape Collective, Marco Salerno chats with Alessando Viola and Luigi Stalteri about artisanal and natural wine in Sicily.