This is not a red tide, nor is it the great deluge.
It’s the pumping over of our Brunello dei Barbi in a Ganimede fermentation tank.
It’s an example of the best in Italian technology, a device that mixes the cap of the must using the CO2 that is produced naturally and automatically as a byproduct of fermentation. The cycle repeats itself a number of times over the course of the day. Day and night. Even Saturday and Sunday.
Beyond amphora and “eggs” and other trendy fermentation vessels, this is a serious machine that you can program as you see fit and it works on its own.
Thank goodness for that because there are never enough workers to get the job done, even though our people are extraordinary and they are never clock-watchers. They are really good at what they do. Really good.
As far as the harvest is concerned, tomorrow we will finish up in Scansano and we are rushing to get back to Montalcino to pick everything by Saturday morning because rain is forecast for today.
On average, our Sangiovese is well above 13 percent alcohol, with vibrant color.
Will it be a great vintage? We grape growers always say that it will be to the point that people are tired of hearing it. We’re worse than fishermen who always claim to have landed a whale of a fish.
So I’m just going to keep my mouth shut.
We will see once fermentation has been completed.
Stefano Cinelli Colombini