26 September 2013 marked the start of this year’s grape harvest, the latest since I began personally producing wine. We are starting with the most mature Nascetta grapes, while the others will be picked together with Dolcetto at the start of next week.
The cold maceration in the skins will last 80 hours, such as to extract the best aroma from this native white grape.
Quietly because the weather seems stable enough and there is no hurry, each day the grapes mature quickly and it is important to know how to wait. September is making the difference, and my thoughts about this year are a lot more positive now than they were at the end of August. Hoping for the best!