By Fabio Bartolomei, http://vinosambiz.blogspot.com/
Last Wednesday evening/night (14th September) we:
1) Pressed the Tempranillo that we had harvested two weeks ago, and
2) Crushed about 500 kg of Graciano that we bought in from our friend and fellow natural winemaker, Samuel Cano, from la Mota del Cuervo, a small town right in the middle of La Mancha.
We did both tasks a bit in parallel and a bit …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
All done! Grapes picked and crushed already! I have to check my notes from past years to be sure, but I get the impression that the harvest is earlier and earlier every year!
Picking
We picked the grapes on Saturday 27th August, and unusually, it was a very relaxed, no-stress, no-rush, family and children oriented day. …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
I’m still recovering from an intense two days of pruning. Apart from the blisters on my hands, the following parts of my body are sore today: fingers, thumbs, forearms, elbows, biceps, shoulders, buttocks, thighs, calves and toes!! But especially the fingers! I guess that’s what happens when you only do certain movements once a year!
On Saturday, there were 10 …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
Following lots of coverage from our Southern Hemisphere friends and their on-going 2011 vintage, here is a little update from Vinos Ambiz, a winery slightly closer to us here in sunny England.
I did some more pruning yesterday (Thurs 17th March). We’re still running very late this year. We’ve only managed to do about 0.25 hectares out of a total …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
I confess! I did it! I put some SULPHUR in a lot of wine a few months ago. It was either that, or lose the wine. But it gets worse! It was the first time that we’d ever added a dose of sulphites to our wine so we weren’t quite sure how to calculate the quantity to add, and …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
On the 26th Feb we finally got started with the pruning. We’re running VERY late this year, as we usually start round about the end of January. We’re still in good time though. We ‘only’ have 2 hectares (5 acres) or 3000 vines to do, which is about 10 full days’ work for 1 person …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
Whether you’re reading this whilst struggling to get back into the swing of things on returning to work, or leisurely perusing the internet whilst watching festive films on the box; here is another update from the guys at Vinos Ambiz, as their experiments in the vineyard take a turn for the worst!
Our sparkling …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
First published by Fabio on the 25 November. This is the next update from the Vinos Ambiz team in Spain, following their previous post featured on Bibendum Times, The Status of on-going Experiments at Vinos Ambiz. If you missed this, check it out here. Or read more from the team on their …
By Fabio Bartolomei, http://vinosambiz.blogspot.com/
This post was first published on the Vinos Ambiz blog on 17 November, and highlights a run of experiments Fabio and the team are carrying out at the winery. An interesting look at the goings-on behind closed bodega doors.
First the one that is working out fine. Then the ones with ‘complications’:
1. Airén (Carbonic Maceration)
This experiment is working out very …
By Rob Pickard
Following a record harvest and their exhausting week of all things Albariño, the sun has set on another harvest at Castro Martin, Rias Baixas. In Alto Adige the guys at Alois Lageder have let the camera do the talking, with a photo diary of fantastic images from the 2010 harvest. While keen bloggers Vinos Ambiz, were fully prepared …
