Here I am with some notes from day 1.
June and july were terribly dry but fortunately I carefully green harvested this year leaving leaves enough to shade the grapes and prevent any extreme warm during the day.
Also, Sunday a benefical rain came together with a cold wind from the north which both helped to calm the temperature down.
|Cirelli basket press creating a starter cuvee|
18 BABO, nice and fresh acidity, good tannin maturation. From 15 quintals of grapes we had 10 quintals or must which is now decanting for 24 hours. The fermentation will start naturally and we are going to use these 10 quintals to start the fermentation of the rest of the trebbiano musts.
Soon with other updates.