This year we decided to pluck a few crates of pecorino to make some house wine. It’s the first time we’ve attempted pecorino; white wines generally are a little trickier to pull off because of tighter temperature requirements.
With the help of Natalia B, we pulled ten crates of the best clusters we could find. Then we crushed and destemmed them, and the girls (Sweet Baby G and Natalia) stomped on them for good measure. After a very light pressing, we sent the juice by food grade hose down to the basement for fermentation.
The juice is almost done turning into wine, and based on the taste I had last night it should be pretty tasty! When are you coming to try a glass?!?
It’s time to put the red wine to bed in their bottles. This was the 2015 montepulciano d’abruzzo. Sadly, we didn’t make that much of it — maybe 130 bottles or so. But happily, we had lots of help from our good friends Ian, Susan, and Natalia.
Hopefully, you’ll get a chance to taste it and they’ll come back and help with the 2016!
Our buddies, the Travelling Weasels (aka Laura and Tanbay) scored a long piece on the German television station RTL. You’ll get a peek inside the house, some cute shots of the pets, and a quick stroll through our beloved Ripatransone. Oh, and you’ll also see some shots of pictures (meta, I know) of my super hot Sweet Baby G! Check it out!
Inspired by the thoughtfulness of our friend Larry Finer — who hand-carried a dozen super tasty NYC bagels (and more) to the farm — I made a batch from scratch. Not too shabby for a first attempt, and yummy for Saturday brunch here on the farm. Our dear Natalia shared in the fun!
Our good friend Larry Finer managed a side trip to the farm as part of his week long trip to Italy… And he showed up with an INCREDIBLE basket of gifts from the homeland: Ghiardelli chocolate, fancy chocolate chip cookies, and INDIVIDUALLY PACKAGED hand-delivered NYC bagels from Leo’s. Over the top thoughtful!!