Photo 1. Here we are resting in the van after having harvested and loaded the crates in the morning. We use small crates (15 - 20 kg) so that the grapes at the bottom don't get crushed and reach the winery in good condition.
Photo 2. Destemming and crushing. This machine separates the grapes from the stems and crushes the grapes between two rollers. In the photo you can see how the stems are ejected down to the left and the crushed grapes falling down (centre) into a container.
Photo 3. Crushing barefoot. Normally, we don't crush our grapes barefoot inside a stainless steel tank, but we thought we'd give it a try!
Photo 4.This is the 'cake' that is left after pressing the grapes to extract all the must. Normally we put these remains into sacks and scatter them in the vineyard, thus closing the cycle and improving the fertility of the soil. This year though, in collaboration with out friend, La Meiga, we're going to make 'orujo' (in Spanish) or 'grappa' (in Italian). What's it called in English?
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