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Tag Archives: grape harvest

First impressions of the 2011 grape harvest, an anomalous year

The Fermentation of the Briccolina

With the grape harvest completed, all of the bunches of grapes have been picked and all of the basins have begun to ferment regularly. The Barolo Nebbiolo from the Briccolina vineyard is no exception, a site located in the best area of the municipality of Serralunga d’Alba. The fermentation takes place in a vat for at least forty days, the wine pressing is done manually and the addition of sulphur is almost nil. The intention is to give the maximum expression to our magnificent terroir; we are adopting an ancient method of wine making to obtain a Barolo that is … Continua

Moving forward with the Nebbiolo!

About fifteen days ago, we started harvesting the tips of the Nebbiolo grape bunches and now we are officially starting the second round of Nebbiolo harvesting, the longest and most complicated round. Take a look at the video and you will see what I mean….

Late-August Harvest Update

We were better off at the beach…the sweltering heat this week is showing no mercy and my habitual walks through the vineyards are getting more and more difficult. My walking companions this time were Matthew Cooper, buyer for Ellis of Richmond, the historic London wine importing company, and his wife, Kathrin. Let’s recap the season: very hot in late May and rainy throughout June, which inevitably sped up the maturation of the grapes, followed by cooler temperatures in mid-July and early August which then slowed maturation. Now the scorching heat that has reigned for the past week is once again … Continua

The details of distance

Sometimes there are details that we fail to appreciate because we have become used to them and therefore take them for granted. Today, while I was watching the tractor that was bringing the splendid Nebbiolo grapes home, I realized that 90% of my grapes are localized no more than 800 meters from the place where they are tread. This means that I can tread the grapes immediately after they have been plucked from the plant, in such a way that preserves the freshness of the fruit. Thus we avoid the overheating of the mass, which can cause irritating secondary fermentations. … Continua

Enrico Rivetto: @cetelina Grazie prof.per essere venuta :) !! 15 05 2012

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