One of the most emblematic symbols of Italy and Italian culture is the wine. The Italians lead the world in wine production and consumption. There are over one million acres of vineyard in the country. There are hundreds of varieties of grapes and every Region of the country has a wine or two that it boasts are the best in the world. So it was a genuine thrill when, on a Sunday in late September, the Pinkoski’s Great Big European Adventure got the opportunity to harvest grapes and attempt to produce some fabled Moscato (or Moscoski as it was graciously named by our host, Alberto).
Alberto is a good friend and colleague whose family has a vineyard near Vicenza. They grow mostly garganega grapes, but the vineyard includes about 10 Moscato grape vines. Alberto asked his father if we could experiment and make a true Moscato and he kindly agreed.
With one professional and a handful of amateurs, we picked the 10 vines clean of grapes. It’s not as easy as it seems; you’re working mostly over your head (literally and figuratively in our case); you don’t want to crush the grapes (not yet anyway) or drop them, or leave any hanging. But you don’t want harvest too many bugs or spiders. And the bees, gnats and flies come out of the woodwork when they get a whiff of grape juice. So we snipped bunches of grapes until all our baskets and buckets were full - about 150 kilograms, loaded them on the tractor and headed for the barn (Sammie even took a turn at the wheel of the tractor). We did our share of eating too, at least the big kids did. Moscato grapes distinctive taste makes them especially sweet, but the kids weren’t used to eating “natural grapes”, you know, the kind with seeds in them.
Next, it was time to crush and press the grapes. But not so fast. First we had a wonderful lunch of bruschetta, noodles with pheasant, homemade sausage, polenta, patate fritte (french fries), and of course, a few bottles of wine.
With everything from John Coletrane to Italian punk playing in the background, we did all the processing the old fashioned way. No motorized crushing machine for us. Everyone took a turn at the crank, and soon the grapes were ready to be pressed. The press was a fascinating contraption of wood and iron but it certainly did the job. What came out of the press didn’t totally impress however. It tasted like the sweetest grape juice you’ve ever had, but it didn’t look very appealing. “Totally expected”, we were told, as the juice needs time for the sediment to settle, and then it’s filtered several times before it’s ready.
In the last couple weeks our wine has been transferred to damigiana, spent some quiet time in the cool dark barn fermenting, and has been filtered several times. I think Alberto’s Dad is getting interested in the experiment, as he’s filtered it for us at least once. In a month or three, it will be time to bottle it. Based on the harvest, we’re looking at about 140 or so bottles of soon-to-be-legendary Moscoski…or some really great vinegar. The early word is that it’s coming along nicely. In any case, it was truly one of the top “That’s why we came here” moments.