Harvest time has arrived in Montalcino. Over the next two weeks all the sangiovese will be de-stemmed, softly crushed and start its journey to eventually becoming wonderful Brunello di Montalcino
Here are some pictures from Donatella’s vendemmia.
Gently does it
The grapes are quickly transferred to the press after picking
La donna herself, Donatella Cinelli Colombini
These are excerpts from an article by Grapefriend.
“Schiava! My new friend from Alto Adige. This used to be most grown grape in the region, basically used to make table wine in bulk. Schiava actually means “slave” in Italian – a real workhorse grape for them back in the day. Now people have dialed back the yields and are pumping out some really nice wines. It’s whole purpose is to be a very light, easy drinking red that you can even serve with a little chill. There’s always a note of tarragon/herbal goodness too which makes it phenomenal with charcuterie, especially the regional fave speck”.
“Schiava is often blended with a small dose of Lagrein – a super heavy red that gives a dose of color and tannin.