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2009 
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To see the Cinque Terre villages perched on the cliff tops above the Mediterranean and discover the hidden magic of Monterosso was like stepping back in time. Thank you for sharing it with me.
Vickie Regan, Zurich, Switzerland
Experience The Excitement Of A Genuine Tuscan “Vendemmia”
For a memorable experience of hard work, hot sun and the conviviality of true Tuscan hospitality – join us in Lucca in September for a genuine Tuscan “vendemmia”. Having joined in the wine harvest last year I can fully recommend it . . . . . this is how I remember the day.
I awoke to the gentle pink haze of dawn hanging over the rows of heavy vines – the air was still and warm. The large, straw covered wine balloons have already been lined up by the old barn in readiness for this much-awaited day. It wasn’t long until I could hear the happy banter and teasing of neighbours and friends as they arrived to greet each other and embark on a good days work.
We were a ragtag lot – our hostess in rolled up jeans and gumboots, and others in a jumble of tee shirts and shorts or long sleeved shirts to keep off the hot sun. We speak a mixture of pigeon Italian/English and German - combining body language and our limited vocabulary to somehow make ourselves understood in our little international group.
We’re each issued with a pair of secateurs and have a row allocated to start work. The directions were pretty basic – two pickers to a row starting at the row ends – we meet in the middle completing the row before moving on.
The grapes are warm and swollen with juice – each bunch weighing about a kilo. We’re each working either with ‘black’ or ‘green’ grapes being careful to keep each variety separate. The large buckets holding our harvest are soon filled and too heavy for moving manually so they’re collected on a small tractor by the Prof. Antonio Vignocchi – the quintessential, local artist who apparently is the revered boffin about vineyards and the traditional methods of producing a truly good bottle.
We work for what seems likes hours under the hot sun – cutting, collecting and laughing together – it’s a great novelty and good fun.
Our German picker is feeding the green grapes down a large funnel into the separator while he grinds away on the handle. This very basic machine splits the pulp of the green grapes from the seeds and stalks. Once the juice is extracted the next job is to put all the remaining stalks and seeds into the 100 year old wine press. Pressure is applied and the handle wound down tight so that the last remaining juice is squeezed from the green grapes. We’re summoned by Sergio the farm worker to ‘gather round’ and enjoy a glass of the freshest, pure grape juice – as it shoots straight out of the old press . . . . ahhhh delicious
Using a colander to strain any final residue – the juice is then transferred finally by funnel into the large, straw covered wine balloons. Meanwhile the red grapes have all been rounded up and moved to the cellar to commence the fermentation process.
Our work complete we hang around nattering, exhausted by the heat and the work of the day – but it’s not long till we get the call from our hostess Angela to join together ‘al fresco’ around the red and white chequered tablecloth under the vine covered pergola for a hearty feast and far too many tastings of last years ‘vintage’ in celebration of a successful harvest.
by Sandy Bullon
Bella Italia Tours
