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| The grapes are ripening and lush. |
Some vines have lost their leaves so this weekend we pick the grapes and begin a natural fermentation process with pollen from the vineyard.
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| We snip the bunches through the nets, careful not to cut the nets. |
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| Bringing our buckets to the barrell, we strip the grapes and drop them into the barrell, juice, pips, skin and flesh. |
And then we trample the grapes. This is fun. The barrell is covered and stored. The grapes will ferment and then we add these to the main pick in April.
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