We’re rolling with the punches...yesterday we looked at the Aleatico fruit in the vineyard and the grapes were tasty and flavoursome. But the block had a fair amount of bird damage (hmm the birds are not silly, they go for the most flavoursome grapes first!), coupled with the four inches of rain we received last weekend, which meant we had to pick earlier than we would have liked.
We therefore handpicked only the good bunches, which was just under 1 tonne, short of the 3 tonne we were expecting. Last night we crushed it and put the yeast in straight away and this morning it had already developed some colour. The plan is to leave it on the skins for 36-48 hours to extract the desired colour and flavour, then press it off and put it in a tank. The wine will then be made essentially like a white wine, away from the skins. When we are happy with the sugar levels and balance of the wine we will stop the ferment early to retain this natural sugar for our dessert style wine.
Julia
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