Duemani - the harvest continues!

On 3rd October we mad the second passage of the Cabernet Franc harvest and completed the Syrah.

It was a lovely sunny day and we had sixteen people helping to be sure we could harvest all the grapes on time, ensuring only quality grapes were picked. Bad bunches were directly cut away.

When the grapes arrived at the cellar, they were placed on the belt up to the “destemming” machine and the berries were cleaned on the selection table. 

Then they went directly into the vats, this time oak tanks for the Cab Franc and barrique or tonneaux for the Syrah. We do not add any sulfites or yeast as all the fermentation will go on naturally even if under controlled temperature.  With two pump-overs per day we will stop at the end of maceration, which is usually after two - three weeks.  In the vats the berries arrive completely in tact and undamaged to allow a very slow extractions from the skins.  This way we do not extract dry tannins.

Now all is done and we just wait for the fermentation to go on and for the last round of harvest where only the Duemani Cabernet Franc selection has remained in the vineyard! 

Elena - Duemani

Uccelliera - a view of the 2013 harvest through film

Dear friends - Cari amici!

We have started the harvest with good dry and sunny weather.  Andrea is looking forward to bringing  healthy grapes in the Uccelliera cellar to produce on other fantastic vintage.

Annarita is already involved and is checking the ripe berries!

Andrea, Paola, Annarita, Dina and Agnes from Uccelliera

Duemani: A quick update on the 2013 harvest

We started on Monday 23^rd September with all of the Merlot grapes and also proceeded with the first harvest of Cabernet Franc until Tuesday, then we stopped.

We say the first harvest, for the Cabernet Franc because we took only the weak plants and those part of the vineyards for the CiFRA and Altrovino wines.

At the moment we keep all the different grapes and parts of the vineyards divided that are fermenting in separate cement vats. Even some small quantities are fermenting in very tiny plastic vats where we can push down the cap by hand. It is very funny! 

It's been a great harvest so far that's started with sun and warm temperatures. The grapes are rich in sugars and flavors, with good aromas and acidity thanks to the fresh temperatures of the nights.

We had some rain during the past weekend so we will wait a few more days to start picking the Syrah grapes, but it will be sometime this week!

Elena, Duemani