The Sangiovese is inoculated and happy, the Dolcetto is barreled, the Cabernet Sauvignon is scheduled to be pressed on Saturday morning; Locati Cellars has been a busy place. We are about 75% complete here; Barbera and Primitivo are still hanging.
Locati isn’t the only place we work, Lagana Cellars has not been idle during this time. This afternoon we delivered bins to Breezy Slope Vineyard and hydrated barrels that had been sitting empty to ensure no leaking when the wine is pumped into them. The Syrah we brought in on the first of October is ready to be pressed in the morning and three tons of Pinot Noir crushed into the cleaned bins. This is the last of the Lagana fruit this season – it is amazing to think that all fruit is in-house before the middle of October. (At this rate we will have it all barreled before Halloween!)