Yesterday, first day of harvest 2016 at Poggio al Bosco!
We have harvested the grapes selected for our white wine 2016: Petit Manseng, Viognier e Chardonnay.
The tractor has unloaded the freshly harvested grapes in the destemmer, and this is where the first step of the wine making process has started: the grapes are separated from the stems and cut.
The grapes, free from leaves and stems, go through the pneumatic press. The pressing allows us to extract all the juice from the skins (which will then become wine).
The ‘vino fiore’ (litterally flower wine), extracted from the first pressing, has been put in a concrete vat. The juice extracted from the following pressings, has been moved to a second concrete vat. This will need a different procedure, as it’s usually darker and more shady.
The skins collected after the pressing have been put into bags, ready to be transported in the next days to the distillery that will make our delicious grappa.
Finally we have poured dry ice in both vats, this allows the pre-fermentation maceration to happpen and blocks the oxidation process, which is very fast in the case of white grapes.
Our white will decant for the next couple of days. After the pouring, with the help of natural selected yeasts, it will start its process of fermentation.