We set the tone for harvesting... the new "in the same time with the community" 2021

For two years the order of the harvest has changed. And it's not just because of the pandemic. There are few vineyards left in Islaz, and people are already starting to take them out because they can no longer work. Even my father hardly manages to convince him not to give it up. Luckily for my brother, he also started to put in good words, because without him I don't think I would have succeeded. I can't wait for him to return to the country to mobilize better.

Work has become tiring and no longer seems to ennoble anyone. The working people are also few and it is more and more difficult to manage to maintain the rules of the vineyard, which, besides being pretentious, depend on the weather which has also become capricious and unpredictable. And to this is added our anti-talent as a people to be entrepreneurs, who I think would make more sense to many and could motivate the cultivation of passion and the continuation of the wine tradition that seems to be slowly disappearing. I was talking to someone about my passion for cooking, wine and tradition, and when I started talking about entrepreneurship, they seemed to exclude each other, which I don't really agree with. Passion must be transformed into a dream and put into reality with an entrepreneurial spirit, otherwise, when we have free time, it is very difficult to sustain it only through our own efforts. And if it can be a family business, especially since it can build bridges between past, existing and future generations.

So, since last year, in order to have enough people to harvest, my father showed for the first time his entrepreneurial spirit, which showed me that he will be able to make the transition when he retires and he can also be an entrepreneur. to manage not only to work :). The first harvest in the village started and set the tone for everyone :). So the harvesting effort has become manageable and he seems confident that he will want to keep it alive. And I still haven't implemented the idea with the corporate harvesters, so you can see the efficiency. Well they come with planning, optimized processes and determination to achieve goals :))). I hope you cut their momentum and make them relax: P

I didn't manage to get to the harvest and I hope it will be the first and last time, but I ended up crushing the grapes, another tiring activity and difficult to manage, especially for those who have office work like me :). But after a whole day of cranking, we managed to peel all the grapes and make two rows of must in the cement gutter built by Daddy Costica especially for these moments. Physical fatigue was a trifle to how relaxed and mentally rested I left.

The production was very good, both quantitatively and qualitatively, reaching almost a ton of wine, of which 300L of Othello represents Costica Wine 2020. My dream is that from one ton, 700L to be Costica Wine. In fact, the dream is that of the 5 tons of Othello, it will still be Costica Wine: P: P. Step by step, we are not in a hurry.

Since the grape harvest, there has been the Grilled Sheep Meat, with polenta, which with fresh must is a delight. It has no taste at any other time or time of year. Well, food is about feelings and moments, not necessarily about taste. What did you think? :)