This time last year I would have been telling you that harvest is getting closer…now I can say that harvest has arrived much faster than expected and we started picking this morning!!!
For the first time in a long time (you have to go back to 2003 for such an early picking, when we started on the 27th of August, or 1997) we have to start thinking about crazy sticky work!
We had a very wet spring, after a long cold and snowy winter, then a very dry summer, so basically the weather has been “as it's supposed to be”. We have been doing all the vineyard work without any particular problems and a part of the green harvest in July in temperatures of 30°- 35° .
The other day my father Elio and I went through the vineyards for some routine sampling, and found a big surprise: The dolcetto grapes (always the first grape to be picked) already had a quite high sugar level, so we decided to start harvest this morning (the employees weren’t so happy when they found out!)
We will crush the first grapes tonight. They look healthy and juicy and we are looking forward to another great vintage.
I looove harvest, we all get very excited, the work gets hectic, there is a good yeasty smell in the cellar and you dont mind working 20h a day...but luckily is only for 2 months a year!!
More to come…
Silvia
For the first time in a long time (you have to go back to 2003 for such an early picking, when we started on the 27th of August, or 1997) we have to start thinking about crazy sticky work!
We had a very wet spring, after a long cold and snowy winter, then a very dry summer, so basically the weather has been “as it's supposed to be”. We have been doing all the vineyard work without any particular problems and a part of the green harvest in July in temperatures of 30°- 35° .
The other day my father Elio and I went through the vineyards for some routine sampling, and found a big surprise: The dolcetto grapes (always the first grape to be picked) already had a quite high sugar level, so we decided to start harvest this morning (the employees weren’t so happy when they found out!)
We will crush the first grapes tonight. They look healthy and juicy and we are looking forward to another great vintage.
I looove harvest, we all get very excited, the work gets hectic, there is a good yeasty smell in the cellar and you dont mind working 20h a day...but luckily is only for 2 months a year!!
More to come…
Silvia
