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Sunday, September 4, 2011

Bottling time, new additions

This is the crunch. Harvest is sneaking up fast (the Muscat is running scary fast) and we need to bottle the 2010s. Being a small winery our barrel room can hold a maximum of 64 225l. standard-size barrels, leaving just enough enough room to crawl and contort oneself through inch-wide cracks and shimmy under the roof on your belly. We reuse all the barrels for the upcoming crush - with the exception of the 2010 Aglianico which is so burley and ridiculously good that it will need at least six more months of barrel age, but I digress - giving them a serious cleaning in between. Barrels are without a doubt the weakest link or HAACP point in a winery. All of this means bottling, which we do ourselves. Every year we have a few new additions we try out, and a couple of gripes as bottling is labor, time and stress intensive, and it just downright sucks.

But, so far, complaints are just not coming. We have only bottled 230 cases so far (about 2600 bottles), but we have not had a single bottle break, no explosions to clean up, no lips cut by flying glass shards. This year we also trying out Diam corks on the reds which seem to be functioning beautifully with the corker. So, here are two of three new releases for next Spring:

Nero d'Avola (144 cases)

Montepulciano (94 cases)
Sagrantino, 96 cases

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