Torno , hard. How
fatigue lately I try to live again, because it's my turn.
This month has been hard, very hard. I have lost a loved one, a friend who had a brother, with whom he was preparing the harvest, with whom I spoke of our wines of the company, whether bottled or wait, the "feel good that it is this ...." I'm in a stupid, so stupid that they are angry, but maybe I'm more angry by the speed of the incident, or perhaps because they see him more or maybe I do not know why.
is yet to come, but I think this will be one of the ugliest ever harvests, bad because I will not have a comparison with Henry.
It seems as if the vineyard as I move forward by inertia: the grapes are at the stage "peppercorn" , there is a bit 'of downy mildew, botrytis at some point, moreover, the rainy weather damp climate is a boon for them and for us to despair. Tap to be vigilant, not communal, but in order to monitor, observe. We
Descalzi screws Raboso, those of Prosecco, Tocai and Cabernet, then we have spent with the shovel around the collar. I come every year as the blisters shovel, but I do have almost realized. I thought of nothing else. This week we also
sheared , scissors in hand, and strides straight and up and down, up and down between the vines and a sprinkle of rain boots full of "Paltan" swamp-mud; I felt tired legs, I even "inortigada" or tip with the nettles and then realizing it in the shower, when really a little 'feel the burn.
the evening is cold, the tv says that the heat is over ... I hope it does not, because otherwise I do not ripe grapes.
Sono anche andata al convegno sui Lieviti organizzato a Bologna da Vinnatur, dove mi sono trovata anche con Claudia ed Elisa che mi hanno scaldato un po’ il cuore, dove ci siamo confrontate tra fermentazioni, tubi da tirare, pied de cuve. Bello il convegno, molto intimo quasi, con dei relatori che erano dei miei ex compagni di classe: Federico , Andrea e Maurizio. Si è cercato il confronto tra fermentazioni spontanee, controllo della temperatura e non, pied de cuve, ossigeno si e ossigeno no. Certo è che urge il confronto con Angiolino , sia da persona a persona, sia come visioni di azienda da condurre per ottenere vino.
Nel mentre è passanto anche Henk in the company, a Dutch lady who I met in Ceredigion. It was welcomed by them with my Italian, a language which he understands, but says little by little, seems to have understood. I am almost glad to have found them, the genuine soul of the company in the true sense of the word, rather than me who know a bit 'of English, but very little.
Then we decided to roll the labels for the Prosecco DOC 2009, which if all goes well tagged within 15 days (Printing permitting) and then rest a while 'before being sold. Also because there is the third game dell'igt 2008 which is nearing completion of stop before the sale.
If all goes as it should then start on Monday finally Caves first order for 15 days ... I'm lying there, ready, maybe this time stand it ....
course in downtime I continue to label Raboso , I still have 720 bottles to do double-sided hand. Once labeled with taste, between 15 days and is partly not, because then the head and ends up thinking that I always think of him.
I wrote in bulk, I know, but if I did not write so maybe I did not write their own ... in this moment is the best way by which I can express emotions that are not tears.
I hope that in the next post we are happy things to report.
