At that point, which was the second week of October, they had just finished picking the week prior and were cleaning out the tanks of the skins. The decision to pick the grapes is decided by Giuliano, Matteo and occasionally an outside expert. They have 20 people on hand at all times to be ready for harvest. We moved on to where all the barrels were with the names on the outside like Fontanelle (where they grow their Barbara grapes) and Sorano (Giuliano's favorite area for the nebbiolo grapes that make up their Barolo).
Visiting the wine cellars is always one of my favorite parts. I love seeing rows and rows of wines stocked, some covered in dust, that have been aging and sitting for years or decades. So much history in one place. The Ascheri wine cellar was beautiful surrounding a huge tree displayed as art to represent what used to exist in that space. Following, I toured the bottling facility that bottles 3,000 wine bottles an hour. Seems like a tons of bottles, huh? The reason for processing at that rate is because it avoids oxidation of the wine.
|Winemaker - Giuliano|
I have so many more stories and great pictures to share from my travels so I hope you are enjoying the journey! As always I love to hear of your Italian travels and great wines you have tasted and people you have met so don't be shy.