The Work

THE WORK

DAY 1:

It’s not glamorous and it is hard work, but I loved being a very small part of creating this wine and olive oil. My first day had me washing out bins. 82 of them to be exact. I was to unload, wash, rinse, dry, stack, carry and reload in the shed (approximately 100 yards away) 82 bins used for collecting grapes and olives. This may sound simple, but it is back-breaking and took me FOREVER! Seriously, it took me nearly 5 hours to do this. I was alone though so I do have that in my favor. Listened to my iPod all day while working in the sunshine, overlooking the terraced Tuscan hillsides. It was a good day. I slept very well!  And dinner was Osso Bucco with local 2003 Brunello di Montalcino (from the neighbor)!!

DAY 2:

Another 35 bins to wash out this morning. This time I got to use the heated power washer. Yeah baby! This also means that I was soaked. Wearing jeans and a fleece and my gortex Keens (wet shoes but dry feet), I tried to avoid the back spray, but was not very successful. It was also a cold and foggy day here. It is often foggy lower in the valley, but we are higher up so it doesn’t happen as much here. Today, it was foggy everywhere. And the earth is always muddy in the morning- a lot of moisture and dew here. This is “good” for the grapes. By “good” I mean that water is good, but fog frequently causes mold diseases in Sangiovese grapes, which is not good.

The second part of my day was much more interesting (warmer and dryer too as I took a hot shower and changed at lunch). We got the bottling room ready for the big event- next week we will be bottling 2006 Brunello di Montalcino! WOOHOO!!

I also helped Pierre-Jean to check and refill all of the barrels/casks (barriques) in the cellar (cantina). Here’s what I learned from this process… 

• When using new barriques, the wine will “breathe” less as the wood is newer and sealed better, thus there will be less loss. Older barriques (2+ years) will have more loss. 

• You need to check the level of the wine once a week in the first 2 months after putting into the barrique. If it is not touching the top, refill with the same wine that is kept on reserve in a stainless steel (airtight) vat in the same temperature and humidity controlled room. Fill to the top. For the next 4 years, you can check the level once each month (or more often if you desire).

• Everything must be clean :) No wine drips on the outside of the barrique, or on the floor. All toppers must be cleaned and dry before replacing. No water in the wine!