Theo and I were stacking wood one day (like many days) when Angelo walked by and said he wanted help in the cantina. Little did we know it was going to be the coolest thing ever.
We started by aerating the wine to release the carbon dioxide that had built up during fermentation. There were lots of buckets and tubes and pumps involved but we eventually managed to transfer the wine from its giant tank that it had been sitting in.
Next, I climbed up on one of the scariest ladders in existence and used a hose to spray all the sediment out of the tank.
It was pretty wet, nasty work but also incredibly awesome.
We felt really, really lucky to get to be a part of all this!
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