Topping off the barrels and learning how to work in the winery.

This week was very exciting at the winery. We had to top of the barrels and it was extremely physically demanding. Every single muscle of my body was in pain after topping off over 800 barrels. 

Trying to get the bung out.

Success!

Working hard!

I learned how to siphon wine out of a barrel which ended in a mess my first time. I didn’t think the wine was going to come out as fast as it did so I ended up with wine in my hair, face, and all of my shirt. By the second time I had mastered the art.

Practice makes almost perfect.

Look! They gave me a gun!

Staying focused.

I also learned how to check the stainless steel fermentation tanks to make sure the wine was in sound and in good health. Following the Cellar master was intense. I had no idea how much work really goes into the daily operations of running a successful winery.

Heigh ho, heigh ho, off to work I go! The last day of green harvest!

I began my morning at 6 am to work the last day of green harvest from a single vineyard of Barbera grapes. The vines were planted in 1998 and are about 5000 plants per hectare or 2.4 acres. The day was long (about 9 1/2 hours) and very hot. I finished the day sunburned and sore but it was very rewarding.

I  have so much respect for the many men and women who work in the fields on a daily basis. It really makes you think about how much hard work goes into your glass of wine. 

The next time you pop the cork maybe you will join me with big cheers in their honor?

My commute to work.