Today we did all of our normal daily stuff together, which frankly is pretty darned romantic. Then we made paella using yummy local shellfish… fantastic.
And we started what I hope will be a new Valentine’s Day tradition: we previewed a bottle of our pecorino from the previous harvest. The 2015 Tutto Doppio pecorino (white wine) is really very nice: lots of citrus and minerals, perfect for fish!!
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!
Highlights from our 2016 pecorino harvest! This is really about how we start our house wine; although the first shot shows the guys coming up from the vineyard on the tractor (Sweet Baby G notes that if you look carefully, you’ll see the girls hiking up the hill), we pulled all of the grapes for the house wine up by hand.
We’re making way for the 2016 vendemmia (grape harvest)! That means transferring the wine from our little 100 liter oak barrel back into the stainless tank. We’ll leave it there for a few weeks to let all the goodies settle to the bottom before we bottle.
It’s 100% montepulciano d’Abruzzo, and every last grape came from the Tutto Doppio vineyard. More on the specifics of how this wine was made when we put it to sleep in the bottles!
We took advantage of the visit from the boys to pull a couple hundred kilo of our montepulciano d’abruzzo grapes up from the vineyard. We did it all by hand, loading 20kg cases and then lugging them up to the shed.
St. Peter scored us a crusher-destemmer machine for us to borrow… which made the crushing far easier. For good measure, however, Sweet Baby G gave the grapes an extra crushing the old fashioned way.
It’s always great to have some help with a harvest (even a little one) and especially great for the help to come from the boys. The house wine we make will be a genuine family effort!
Next up: harvesting the rest of the montepulciano!