The fine wines of the Langhe > The ancient method of production

The ancient wine production is, for some aspects, very different from the modern one. First, grapes were gathered in small wood baskets, which were emptied in bigger wood baskets called “bigoncio [tub or vat]”, which were transported to the cellar thank to charts pulled by donkeys. The tubs, which were very thick, were weighted in order to take note of the daily amount of grapes: in order to do this, it was used a tool called “bilancione [big balance]”, which consisted of three feet on which was placed a staff, which had a hook on its tip. The tubs were fastened with a rope which was tied to the hook of the staff, which was pushed down and the tubs were so lifted, in order to know their weight. The grapes were put in big vats, where people pushed grapes by foot. After fermentation, the barrels were opened from below, and the must was decanted in other barrels. The marc, which consisted of the parts rejected, was put in the wine press, which was a press tightening the rejects and taking out the must. The marc, which resisted the pressing, was put in the distillery, where grappa was produced. The must was put in barrels and, every month; it was decanted in other barrels, in order to eliminate all the deposits. After the pressing,   the grapes were transformed into must, which was put in well-sealed wood barrels, and was let fermenting for 10-20 days. The barrels must be sealed, or the wine would have become vinegar. Wine is influenced by seasons. In fact, in March the wine re-fermented in barrels and can be bottled.