The fermentation has started very slowly, after 4 days there is a very small amount of very small bubbles only. Measured the must yesterday at specific gravity of 1.106 which is very high, suggesting Brix of 25 and finishing alcohol content of almost 15%.
Last years white is looking good, altho still smelling off slightly too much Sulphur.
Saturday, September 2, 2017
Tuesday, August 29, 2017
Vendemmia
Very nice harvest last night. Jodie Jade Steve and Julie joined us for the Harvest.
We picked at 6pm, 92 Kgs from the original 2 rows of Pecorino, and 15 Kgs from the grafted rows for a total of 107 Kgs.
Grapes were left to soak on skins for 18 hours, gently pressed at 12 Noon today.
The juice was tested at 24 Brix.
We picked at 6pm, 92 Kgs from the original 2 rows of Pecorino, and 15 Kgs from the grafted rows for a total of 107 Kgs.
Grapes were left to soak on skins for 18 hours, gently pressed at 12 Noon today.
The juice was tested at 24 Brix.
Monday, August 21, 2017
Pecorino Update
We have had an unbelievably hot and dry summer. A brief rain shower yesterday was only the 2nd drop of rain since we arrived on the 16th July. The summer has been incredibly hot with temperatures at Orchidea in the high 30's for over a month.
Temperatures have dropped in the last couple of days, but it is still dry; and in the high 20's.
As a result, the grapes are ripening very early; they were measuring already 20 Brix yesterday, so it is likely we will be picking in the next week or so. The crop looks good, although the berries are very small.
Temperatures have dropped in the last couple of days, but it is still dry; and in the high 20's.
As a result, the grapes are ripening very early; they were measuring already 20 Brix yesterday, so it is likely we will be picking in the next week or so. The crop looks good, although the berries are very small.
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