An update on vinification from Pievalta manager Silvia Loschi…
Saturday morning, we prepared a pied de cuve using grapes from our top growing site, San Paolo. We used it to inoculate the must that will become the 2013 release of our flagship wine, the vineyard-designated San Paolo.
(That’s my husband, Alessandro Fenino, grape grower and winemaker in the photo above.)
We used whole clusters, with the stalks and stems. This makes the cap softer and reduces the risk of volatile acidity. It also helps the yeast to do its work.
It’s really fun to stomp the grapes with your bare feet and everyone at the winery enjoys doing it.
It reminds all of us of how our grandparents used to make wine.