Harvesting Sangio

Next Sunday, we’re scheduled to help harvest 2013’s Sangiovese, so I thought it would be fun to look back at last year’s experience.

Sapid Cellar Door

The sun gifts us with the first light of day.

As it climbs higher in the sky, I will experience a slight ache in my back, an amazing sense of satisfaction, and a very minor buzzing in my head – the ache from harvesting grapes grown in the traditional, Italian way (tight rows and low-hanging fruit), the satisfaction from working as hard and as quickly as possible among the vines, and the buzz from the amazing champagne brunch that is our payment for a job well done.

For the past three seasons, my Charles and I have helped in Montoliva’s harvest of its estate-grown Sangiovese grapes. Each year, it’s gotten easier. In part, this is because we’re getting a bit better, but more of the success has come from nicer weather.

The harvest in 2010 was on Halloween. It was cold and stormy. It had rained the night before, so…

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