Friday 30th September
We pressed the Pecorino after about 20 hours on the skins to get around 100 litres of Juice. Well most of the juice (at least 75%) was free run. We put about 80 litres of Juice into the cold room with yeast, and a small batch, about 20 litres, in the hotter workroom also with yeast. The idea is to put the smaller batch thru malolactic and compare the results
Friday, September 30, 2011
Thursday, September 29, 2011
PECORINO UPDATE
Thursday 29th September
Well we decided to pick the sad looking Pecorino. They are showing at 25 Brix, small bunches, with a large number of the berries looking very raisin like.
But i was absolutely amazed at the size of the crop we picked. From Row 3 we had 138 Kgs and 82 Kilos from Row 4, so 220 Kilos in total. We picked and crushed them in the morning, destemmed by hand, and as they looked less than perfect, sulphited at a rate of 3 grams per 23 Kgs of grapes, ie 1 gram per 23Kgs more than last year.
We intend to let them soak for around 20 hours, then press and yeast them tomorrow morning.
Well we decided to pick the sad looking Pecorino. They are showing at 25 Brix, small bunches, with a large number of the berries looking very raisin like.
But i was absolutely amazed at the size of the crop we picked. From Row 3 we had 138 Kgs and 82 Kilos from Row 4, so 220 Kilos in total. We picked and crushed them in the morning, destemmed by hand, and as they looked less than perfect, sulphited at a rate of 3 grams per 23 Kgs of grapes, ie 1 gram per 23Kgs more than last year.
We intend to let them soak for around 20 hours, then press and yeast them tomorrow morning.
Tuesday, September 27, 2011
GRAPE HARVEST UPDATE
27th September 2011
The Montepulciano and the Sangiovese both look excellent. Probably should have thinned them, especially the Sangiovese as it is just loaded with fruit, but I have had other priorities this year,
The Montepulciano are not quite ready to pick, showing at aroun 21 Brix, but the Sangiovese still have a way to gay, showing at just over 18 Brix at the moment.
The Pecorino are a big disappointment, they look very sad, courtesy of the problem we had with the weed killer, I doubt that we will get any crop at all from the this year :-( Still there is always next year, and now we have the prospect of making red wine with great looking Montepulciano grapes, very exciting !
The Montepulciano and the Sangiovese both look excellent. Probably should have thinned them, especially the Sangiovese as it is just loaded with fruit, but I have had other priorities this year,
The Montepulciano are not quite ready to pick, showing at aroun 21 Brix, but the Sangiovese still have a way to gay, showing at just over 18 Brix at the moment.
The Pecorino are a big disappointment, they look very sad, courtesy of the problem we had with the weed killer, I doubt that we will get any crop at all from the this year :-( Still there is always next year, and now we have the prospect of making red wine with great looking Montepulciano grapes, very exciting !
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