How Homemade Wine Is Made in Basilicata: Step-by-Step Tradition
1. 🍇 Harvesting by Hand – La Vendemmia
In Basilicata, the grape harvest (“vendemmia”) is a community affair. Families and neighbours gather in early October to handpick Aglianico or local white varieties from small vineyard plots. Grapes are sorted carefully to ensure only ripe, healthy bunches make it into the press.
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2. 🦶 Crushing the Grapes – The Old-Fashioned Way
Traditionally, grapes are crushed by foot in large wooden vats or stone basins, preserving the seeds and enhancing flavour. Some still use a hand press, while others ferment directly in large barrels or demijohns stored in family cellars — often in cool, volcanic stone caves beneath the home.
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3. ⏳ Fermentation and Patience
Natural fermentation begins within a day, thanks to wild yeasts on the grape skins. Locals monitor the bubbling for 7–10 days, stirring the must daily before transferring to glass carboys or barrels. No chemicals. No shortcuts. The wine is left to mature over winter and bottled in spring — often with reused bottles sealed with cork and wax.
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🖼️ Alt Descriptions for 3 Article Images
- “Local Basilicata family handpicking grapes during autumn vendemmia.”
- “Traditional wooden wine press with freshly crushed grapes in a rural Italian winery.”
- “Glass demijohns and barrels fermenting homemade wine in a stone cellar in southern Italy.”
