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“As a child, I believed that the moon created and ripened the bunches of grapes. I didn’t know,” said a friend. – It will always be the same for me. Now the shiver has left me and the moon looks at us with the smell of the harvest, like a living being that I know and discover again. ” wrote Cesare Pavese.
Who knows if Lorenzo Canini, president of the Consortium of Typical Wines, has the same exclamation. Even if he doesn’t say it, listening to him it seems so. However, with Lorenzo, we don’t talk about the past, but about the present: it’s early August and it’s harvest time. “The weather this year is in line with the ongoing climate change: dry periods alternate with rainy ones, such as in May and June. We’ve had a winter with a rather lack of precipitation and mild temperatures. Despite this, a good harvest is expected.” While waiting for the final numbers, the president focuses on the progress of a project (and process) that the Consorzio Vini Tipici has been working on for many years, namely the conversion to organic. “To date, more than 50% of our wines are organic. This year we also launched our first “designation of origin” wine. It’s Biancale, harvested in 2023, and next year we will also launch a red: the aim is to increase this line”.
The winery, which has around 100 people working on a total area of 90 hectares of vineyards, is starting preparations: the harvest will start on August 15 (“about two weeks earlier” compared to the past”, Lorenzo stressed), with the grapes for the sparkling wines based on the grape. “Then it will be Moscato, around August 20 or 21, and then the other grape varieties: Chardonnay, Pinot Blanc, Pinot Grigio, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Sangiovese, Ripolla, Biancale and Montepulciano. The harvest will be finished by the end of September.”
During the month and a half of harvest, the working hours change. “The alarm is always ‘early’, but it changes depending on the grapes. In summer, we start at 5.30am for sparkling wine production: these grapes must be picked in cool weather and brought to the cellar in the morning to avoid oxidation. In September, however, we start around 7am and continue until 5.30pm”.
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