Life on a Tuscan Farm

This Saturday, a few days ahead of the actual American Thanksgiving, we celebrated Turkey Day Spannocchia style. The feast began with lasagna but then came the turkey, mashed potatoes, stuffing and peas. No Thanksgiving would be complete without a little dessert and the interns spent the day in the kitchen creating pies and cakes and brownies that filled an entire table. Here are a few photos shot by Paul Avis who is here volunteering with his wife Jane. A presto!

The annual grape harvest is a highly anticipated event at Spannocchia. The harvest came a little later than usual this year, but all signs indicate that the quantity and quality of Spannocchia’s 2008 wines will be strong. By June of next year, Spannocchia guests will be able to enjoy both the Rosso and Bianco Toscano IGT. The Rosso is made in a similar style to Chianti with Sangiovese being the primary grape variety. The 2008 Vin Santo will be made in December, but then ages for 3 years. So, we’ll have to wait patiently for that. (The Spannocchia store is currently selling the 2005 Vin Santo.)

As you might imagine, picking all the grapes on 5 acres of vineyards is no simple task. It is hard work, often under a hot sun. Once again, the Spannocchia Interns rose to the challenge. It was a hard week, but all had a good time. And all celebrated at the end of the Vendemmia with a big feast.

The following pictures provide a snapshot of what the Spannocchia Vendemmia is all about.

A presto!

Spannocchia Interns get their instructions from the Vignaiolo, Angelo. In pairs, they work a row making sure not to miss any of the juicy grapes.

Angelo and Annamarie oversee the fermentation process. At times, it is a very fine line between hard science and pure magic!