on the land, our vineyard
Comments 3

Turning grape juice into wine

This weekend marked the start of our harvesting of Prosecco grapes. Our grapes are harvested by hand,and it’s a family affair.

vino 022

Our grapes form part of a communal winery.To produce great wine, the fruit should have a high sugar content…we have a certain quantity of grapes to produce and sugar content to abide by under the DOC guidelines: Denomonizione di Origine Controllata. DOC wines are produced in specific well-define regions, according to specific rules,designed to preserve the traditional wine-making practises of the individual regions. Ours region, Piave or Vini del Piave produced in the provinces of Treviso and Venice.

vino 043

We check the sugar content by pressing whole grapes (using something similar to a potato presser) using only the juice and measuring  the sugar content…

vino 041

vino 008

vino 017

vino 020


Our grapes are transported to a communal winery where they continue their journey in the wine making process.vino 083

vino 007

Due to the privacy act I wasn’t allowed to photograph in our winery, however our friend has his own winery, a beautiful old restored building and he was happy to let me take some images of the wine process..read on to see these images…

vino 023

Harvesting of grapes can be picked by hand or machine.Note the difference of these grapes that have been machine picked.  Grapes are then transferred to a stemmer/crusher where the stems are removed and the grapes are crushed…

vino 048 vino 053

vino 056

The grapes from here are transferred to a vat where skins and stems are separated…

vino 058

The stems are used for energy…

vino 061

vino 062

The grape juice then travels on it’s journey to holding tanks. These tanks are cooled at 15°C and the sediment from the fruit drops to the bottom.

vino 064 The sediments are removed and this liquid can now be called wine, it’s then transferred to the fermentation vats,where alcoholic fermentation takes place (the conversion of sugar into alcohol and CO2, these vats contain 300 gallons of wine (that’s a lot of hip cupping my friends).

vino 067

vino 070

Yeast convert sugar into alcohol and carbon dioxide. Fermentation is a bubbly,foamy ,biological process. It’s a slow process over a period of ten to thirty days. The loss of cloudiness indicates that fermentation is complete.

vino 068

After fermentation, the wine is drawn off to separate it from the dead yeast cells and other sediments that have precipitated from the juice. The wine is chilled to create more clarification, and then bottled.

vino 038 A lot of work but a great satisfaction afterwards…

..thanks to our friend for giving me the opportunity to share these photo’s with you,

..a long weekend but happy the harvest is over…just another day on the land.



    • Bottling stage is a little harder to get photo’s maybe we can skip it and just get to the relaxing afternoon with a glass of Prosecco!…

  1. How interesting Yvette. Thank you for taking all those photos. I’ll bet that glass of prosecco tastes even better after you have taken a hand in all the production of it.
    Time for a little bellini perhaps?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s