*Andrea Pecunia: in September, helped by some young students, Andrea begins to harvest the grapes, picking them by hand and carrying most of the boxes of grapes on his own back to his winery. The grapes will then be destemmed and lightly crushed. Andrea places the juice, peels and seeds in open terracotta amphorae, where they will begin to ferment, and the sugar will turn into alcohol. What is particular about Andrea’s wine is how he leaves it to ferment. In fact, while red wine is left to ferment of its peels – this is how it gets its color – the peels of white wine are usually separated from the juice soon after the destemming process. Andrea, on the other side, prefers to leave the peels to ferment with the juice in the slightly open amphorae for as long as 10 days.
It is very important to stir this mix a couple of times a day as the peels will tend to rise to the surface and oxidise, which would give the wine an acidic taste. After finally separating the peels from the juice, he’ll place the latter within sealed amphorae for 4 / 5 months, until the wine is be ready to be bottled.