Wine, olives, figs, food and functions... there's a lot happening at di Lusso Estate!
Well, we’re halfway through a very interesting vintage indeed! One that started with an extraordinary warm, dry spring…then a markedly cool and somewhat humid summer. Now that the end of summer is literally a week away, in taking stock of the journey so far, I can say I would have settled for the outcome so far any day.
As I write, we’ve harvested our Aleatico and Lagrein (or half of them), Barbera, Pinot Grigio, Arneis, some Chardonnay and Savignan (both from an adjacent vineyard, for blending into our Adagio and Allegro styles). Next week, its the turn of Sangiovese and Vermentino (and the remaining Aleatico and Lagrein).
Volumes have for the most part been on target, and we’re pleased with fruit quality, and wine,maker David Kyngdon (whose feet we see appearing under the press) is working enormous hours keeping up with nature!