Category: Bele Casel

Harvest of prosecco: third day

Tonight I will be very short on writing the journey because tiredness is inexorably coming and we start ending with our work later than we used to. One thing makes me very happy and proud, must analysis is excellent, I cant describe my satisfaction when I read that the juice extract, the value that describe the wine structure, was at 24g/lt, I belive I never seen Prosecco’s must with these kind of value.

Fermentation are going on regularly and my father is always  looking after them.

Tomorrow will be an harder day, on saturday relatives and friends come to help us and it will be not easy to handle all of them.

I wish you a good night

Luca

Harvest of prosecco – first day

Today working hours very early in the morning, set up last things to do and let’s start with the 2009’s grapeharvest! Starting time for all the helping workers around 08:00.

During the first four hours the total harvest has been around 39 quintals, followed by a delicious lunch time, pasta with home made tomato sauce, meat and home-grown vegetables.

In the next four hours harvest has been of 43 quintals.

For my father and I it is not over yet! We have still two hours ahead for the wine press to finish its cycle, half an hour to empty and wash up the press and once everything is done everybody goes to sleep because tomorrow will be another hard day!

Good night

Luca

p.s. Photos and videos coming soon…

Harvest of prosecco: Second day

After a night thunderstorm, the second day grape’s harvest can begin. The unsettled weather during the morning allowed the must temperature to remain low and preserve it better.

This morning we ended up on the first part of vineyard with about one ectar of Prosecco. We almost reach the grapes quantity grant by the new d.o.c.g. regulation ( 120 quintals/ectar).

While we were working outside in a natural environment and breathing fresh air, my father was busy in the winery following technical procedures by checking fermentation, decanting and graft selected yeasts.

Thanks to the new press bought for this harvest and of course for all the others will come in the future, wine is kept in a inert room.

Tomorrow we’ll repeat…same place, same time, same people!

Good nigth all!