We started picking dolcetto about 10 days ago and last weekend, after only two and a half days of fermentation we pressed the first three rotary fermentors.
I always wonder why it is that we always have to press on Saturdays or Sundays...I suppose it's just bad luck, and harvest simply doesn't have free days or hours, it's continous non stop work! It also happened that during the weekend that Elio was in London for the J&B tasting, but we did a good job, or at least he didn't call me a million times to check on the work!!
The first dolcetto that we pressed looks very dark and already shows some soft delicate tannins. In just a couple of day in a temperature controlled fermentation tank it turned dry, so no more fun drinking dolcetto grape juice until next year; it's already a serious wine.
On Wednesday we started picking barbera from the Larigi vineyard (where the photos are taken - I hope readers notice the "young" pickers we have. The old couple are 80 years old!!). The grapes have 23-24 brix of sugar, and look a bit dry, but that's fine. It will give us a very concentrated barbera. We are a bit worried about nebbiolo though, the sugar levels are already quite high but the colour is very weak and the pips (when you crunch them) are still very very dry and unripe. We need some colder nights and more temperature variation, to give the grapes freshness.
This year my cellar team is composed of a Japanese, a Romanian and an Aussie guy, quite an interesting mix, especially when you have to talk or explain things. Luckily I'm Italian, so I know how to shake my hands and explain :-)))
The vineyard team has been the same for as long as I remember. The older they get the faster they are, and the better at selecting the grapes they become. It's incredible, the experience really helps out. And of course Elio supervising on everything and everyone - he is the big boss!!
