Grape Harvest and Winemaking Notes

The Sangiovese are still showing only at 19 Brix, there is far too much fruit, next year we need to cluster thin at 50%.

Rain is forecast for tomorrow, so we thought we would try and experiment,.

At 5pm we picked 101 Kgs of Sangiovese (less than half what we could have picked), crushed and sulphited at 2grams per 23Kgs of grapes, (8 grams in total). We then gave the grapes a quick squeeze by hand, and put them straight into the press, so probably 30 minutes in total from picking to press.

Then we took about 40 litres of 100% free run juice, put into the coldroom and added yeast Lalvin D47. The objective is to make a low alcohol, light white or pink wine, or even a high acid wine that we can blend with the overripe Pecorino.