Vinification

We have finally put the wine to bed. After crushing

fermentation - during which the wine bubbles frantically and the fermenting tank is hot - the new wine has to be drawn off the skins and pips which have been floating around in it, and these are then pressed in a traditional wine press to get the maximum colour and flavour out

The pressed skins are then taken to a secret location

boiled up and distilled to make grappa

The wine is strong and dark this year but in smaller quantities than usual. It will now settle for a few months while we get ready for the chestnut festival and the olive picking