The grape picking season – the vendemmia which started last month (article here) on most of the vineyards around Barga now moves onto the next stage. The crushed grapes have been sitting bubbling quite happily in large barrels for at least a week and now it is time to separate the juice and move on to the secondary fermentation. The new wine is pumped into glass demijohn where it can be protected from oxygen and any air-borne microbial contaminants. The grapes have almost finished their story in the winemaking process and generally are now thrown away or used as fertiliser – but not always, as in many cantinas they will be used as the prime ingredient in the grappa making that will be taking place later on this week.
