Posted by Barbara Kronenberg-Widmer
The final harvest day is coming very close—we will be harvesting the last Sangiovese vineyard in Chianti Classico on Monday. We're still enjoying beautiful autumn weather—really a great and stimulating ending of a fascinating year.
To complete a harvest is always a big relief, especially when the results are promising or even excellent. At the same time it is also a bit sad. The full year you have been working hard and aiming to produce the best in the vineyards. The last six weeks were tense, challenging and full of passion, adrenaline and team experiences—and then suddenly everything is over.
Whatever we have learned, whatever we would like to do differently in future, whatever we want to try—it will take a full year until we can harvest the fruit of that experience.
In the cellar, of course, the workload still remains high. Some vats are still undergoing alcoholic fermentation or have nearly finished while some are already undergoing the final days of malolactic fermentation. In the cellar now, my team and I are the only risk factors! All depends on our eyes, our organoleptic capacity and know-how. The lab analyses can only support us, helping us make reasonable decisions or alarming us.
The crop of this year is my treasure—not because it is easy work but because the quality is great. I always try to avoid any modification, any filtration or any artificial measure, because it bears the risk of destroying a beautiful component of the young wine. So, if none of these measures are needed because the young wines are showing the right concentration and harmony, then I am very content with our work in the vineyards. To understand the grapes and the young wines, to extract the best perfectly and to lay the young wine into the right barriques—that is what is required to achieve the optimum.
Talk to you next week.
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