Category Archives: wine making

La Nostra Vendemmia 2016

There was no stopping the industrious P. at the land on Saturday. Replicating the vendemmie observed recently, he diligently set the crates out along the vines and grabbed his forbici for cutting.

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Tom was still asking me whether we knew the terms of Carlo’s wine offer. Would we get to taste our own wine or were our grapes going into a sfuso mix? Would he store it for us? Would he bottle it for us? For my part, I was relieved that Carlo, to whom I already felt considerable homage, was doing the first stage of the wine making process.

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There is a meditative peace to harvesting – or rather to a harvest small enough not to be overwhelming and on which one does not rely for one’s livelihood. Standing low in the field, the children’s voices faded to an incoherent babbling, interspersed with the odd rippling giggle. I wrapped myself in the gentle calls of the birds and the slice of secateurs as I snipped the grappe, my fingers gradually dirtied and roughened from picking off unwanted grapes. The rhythmic repetition of the task, as with all manual labour, is liberating. At one and the same time the mind focuses the hands on the task and yet is free to wander through thoughts, memories, possibilities. In turn and in time, this, our first vendemmia, will become the focus of reminiscence, for all of us.

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Later, the clouds draw in and we smell the rain in the air. We have stopped for lunch, the blanket spread under the fig trees, and we hungrily devour Tuscan bread and pecorino, with a drizzle of olive oil and fresh tomatoes.

The children, joined by friends helping us, are filthy, their hands stained with purple grapes and their faces streaked with dirt; they have abandoned the vendemmia now and are digging in a huge pile of unwanted sand. They create a kingdom with underground tunnels, secret passages, a domain for each of them, interconnecting paths. Their play becomes ever more elaborate. They find discarded bricks and pieces of wood to stabilise walls and passageways. Theirs is a private world, it is not ours to enter and nor do I want to. This is how the play of childhood should be: unguided and uncensored, inaccessible to adults and unrestricted by time. I feel a clarity again: this is what this year and this space has offered us. The separation from the pace of life we had. The separation from the need to be, to do, to say, indeed to perform in a certain way at a certain time. I feel more urgently than ever the prodigious need for childhood to be childhood. I feel the incongruity of the choice afforded by modernity juxtaposed with the pressures the same propagates. Gains sit uncomfortably next to losses. The paradox that our choice to come here was facilitated, even made possible only because of, our access to the very modernity we are trying to escape.

 

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The clouds look increasingly ominous. The children, cocooned in their imaginations are impervious to our voices. We leave them to their own creation, their mini-adult world and return to the vines, working with increasing pressure to fill the crates and strip the vines of the grappe before the rain sets in. We stack the crates inside the stone house and the air turns cold with the impending storm and the whole group, children included now, comes together to finish the last fila. The children join forces to haul a crate up the hill and we count them up. Fifteen crates. ‘Poci, pero’ buoni’ says Vincenzo. A small harvest, but a good one. The grapes, it seems, particularly for an amateur, are fine, good, even. Vincenzo drags his boys away from their play, they are stained with sand, inside and out. Dirty children: a direct correlation to a happy day. Adrian helps us load the crates into the cars and our neighbours come up to see how we have done. ‘Congratulazione – la vostra prima vendemmia!’ Harvesting, the coming together of the year and the bringing together of a community.

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Carlo’s cantina is in the valley below our land, with a work space inside and the equipment for the first stage set up outside, under the pergola. Crates of white grapes stand waiting as Carlo bustles around with red flexi piping. The welcome is immediate and warm. We are strangers united by this experience and I try to explain how grateful I am. Carlo is a delight: he started making wine ‘quindici anni fa’ (fifteen years ago) with ‘niente’ (nothing). This was new to him, he learned, not from his father, but from scratch. This is his passion. This and snow: wine making in the summer, ski instructing in the winter. A kindred spirit indeed for Tom. He is alive with the excited energy of a school boy about to start a science experiment. He checks the equipment, ‘speriamo’ he says – let’s hope. It should all work, but there is often something ‘impreviso’, something unforeseen. He will press the white first then move onto ours. There is a final check of equipment and several sallies back and forth into the cantina itself.

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I love the peculiar conflation of the semi-professional cantina, with the huge stainless steel barrels inside waiting to ferment the wine, and the beautifully make-shift approach, as the red piping needs to be artificially shortened, to which end it is coiled back on itself, snakes round the floor and is then strapped to a pillar, the mouth opening into the waiting barrel.

Finally, the machine is turned on and the first crates of grapes are thrown into the container at one end of this machine. Next to this is a square container, which on closer examination reveals a revolving toothed mechanism. To one side of this is another revolving toothed mechanism, opening into an empty box. From the other side the red corrugated piping leads to the waiting vat.

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The machine groans into action and immediately the raspi are spat out into waiting box – the stems are bared of their grapes with remarkable speed. The machine spits them out frenetically and the children soon gather round the crate, collecting stray raspi and tidying them into the box. Tom helps to throw the grapes in at the other end, I am called upon to hold the red piping up – it keeps threatening to break loose and flood the floor with wine, but we catch it just in time.

As the last crate of grapes is loaded in, Carlo turns delightedly to us. ‘Sai cosa abbiamo fatto?’ I love his eagerness to explain and in explaining, to share his passion with us. This first stage separates the ‘raspi’ from the rest of the grapes. Now we have the ‘uve’ with their ‘bucce’ (skins) and the ‘semi’ (pips). These white grapes will be kept in the container with their skins on only over night. The juice will then be drawn out and the grapes pressed again to remove their seeds and skins. Carlo gestures to an old fashioned looking press outside, which will be used for this process. The red grapes, conversely, will be kept in the container with their skins on for approximately 10 to 14 days. Carlo breaks open a red grape to show the clear flesh inside. The only difference between red and white wine is the skin colour. The colour of red wine is achieved through this longer period with the skin on, which also gives the red wine more tannin, the natural compound in grapes responsible for the dry taste in the mouth when drinking wine.

The white wine is finished and there is another flurry of activity as we stand by, waiting for instructions. La Principessa has woken up from her nap in the car, and is ‘in braccia’ now, partly snuggling in for warmth, partly an embrace forced by us to keep her away from the grapes which she is keen to tuck into. ‘Not eat uva, make vino?’ She asks, pouting slightly.

Stretched out to its full length, the red pipe now leads into the cantina, where it hangs over another empty barrel. Carlo explains that he will be harvesting his Sangiovese grapes next week. This barrel is for our grapes. Naturally, he cannot add his grapes to ours next week, to do so would be to ruin the quality of both wines. Tom and I exchange excited glances. The irony of worrying for weeks about the practicality of turning our grapes into wine and now, how we have fallen on our feet, being directed to Carlo at the eleventh hour. Too late to do anything, I nevertheless check with Carlo, ‘Sei sicuro? E vi si imbottigliare anche tu?’ – Are you sure, and you will bottle the wine too? ‘Ma certo!’ – Sure.

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Carlo is vibrant with energy, absorbed in the wine making process so when I propose the 50/50 share of wine which is standard here, he shrugs his shoulders: ‘Ma perche? Tranquilla’. Don’t worry – he is happy to make the wine for us. Seeing we are onto our grapes now, H. and P. rush over to help lift the cassette up, hauling the grapes into the barrel. Carlo gestures to la Principessa, offering her a grappa to throw in, making sure we are all part of this wine making process.

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And it’s finished. The crates are empty. The uve and bucce separted from their raspi. We all take a look in the barrel at the beginnings of our wine. Carlo is dragging the red piping out of the cantina. So, what next? I ask – we come back in April? ‘Ma non! Venete in due settimane’ to see the drawing off of the juice from the bucce. It is as important to Carlo as it is us that we are part of this process. ‘Ci sentiamo’, he says – we’ll be in touch. It’s raining now as we leave and the lightening forks over Montegiovi. We arrive home, wet and cold, but bubbling with the exhilaration from this day of bounty.

*vendemmia – the grape harvest; the same word is also used for ‘vintage’ as in Vendemmia 2016