We have done the 'svinatura' (taking the grape skins off) for the Sangiovese and all the wine is safe in the barrels maturing. During this process we empty the barrels of the skins and give them a light pressing with a hand worked press. This is very old fashioned and time consuming but is very gentle so we only get the best juice from 'vinaccia' after racking the wine off. The skins go to the Nannoni distillery to make our grappa Riserva (aged in wood and very similar to a cognac) and a Pinot Noir grappa which is rare. Both are very smooth unlike most grappas because we hardly press the skins and they are full of wine. Some of my little helpers were very merry during this operation as you can see from the t-shirt and its occupant. Needless to say there are many fumes in the barrels that may effect their judgement and discretion if they had them to begin with.
The olive harvest continues in beautiful Autumnal beauty. Idyllic picnics on the nets under the trees. We have moved on to the olive tree indigenous to SEGGIANO called the 'olivastra seggianese'. Some of our trees are over a thousand years old. The oil is particularly delicious and has a very low acidity which is a prestige. Now, it is important to add that SEGGIANO is our local village, where many people live and work and struggle in a reality which is not a brand name. Some of these people do not know how much the olive oil from SEGGIANO is sold for in certain retail venues in London as they certain do not manage to get paid that sort of price. But this is the nature of marketing and consumerism concerning our little village SEGGIANO.
Since Messalina and Coco seem to be very popular, I have decided to include a section here called
"Doggies" for their fans. When we are harvesting they love to completely ruin all the staking and netting arrangements. Coco adores to wander around under the nets like a strange underwater phantasm while Messy tries unsuccessfully to hurdle the staked edges. You can see some of their antics.
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