Nate and I, now more than ever, thoroughly enjoy the art of wine making
& now have experience with the great amount of effort it
takes to produce this delicious beverage.
Salute!
Cleaning out the barrels
(Natural filtration)
Pumping wine from the stainless steel container
to the oak barrel
Cleaning out the press. The left over dried
grape material is used to make Grappa.
Nate stomping whole clusters of grapes to make a famous dessert wine,
Prosecco, that must first be stomped and then allowed to
ferment for 3-5 days before being mechanically pressed.
The view from the roof deck at the cantina.
Nate and I with our viticulturist teacher, Fernando.
~Averi Derchi~
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