Traditional Italian Wine Making - One Ingredient (4K)
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- čas přidán 4. 09. 2024
- Filmed with my 89-year-old Nono. A traditional Italian process of making wine from only one ingredient. Grapes.
This method uses natural yeast produced from the grapes to ferment the juices into wine.
www.gregmarderofilm.com
There's something about watching an old timer do a skilled craft like this that makes you appreciate it so much more. Especially when you can see the experience in them
When you find a video like that, let me know....
So true
What a pleasure! This is a fresh air miracle during the bulshit times we live in... Thank you so much!
EXACTLY!
I enjoyed watching this video! I appreciated the silence and only the sound of the process Bravissimo
I genuinely love how primitively authentic he makes the whole process look.
& Forget about sterile environment that all the hundreds of other videos keep banging on about. This is exactly how it's been done for hundreds of years. You do it like this, then pray & hope you have a decent vintage 6 months later👌👍
It's been working for my nonno for 88 years. He scoffs when I tell him about disinfectant and bleaching tools
If you use dirty, non-sterile equipment to make wine it doesn’t matter how great the grapes were.....your wine will smell and taste dirty. Bacteria and oxygen are the enemies. Primitive made wines can be fabulous but you cannot use bacteria infested equipment.
@@MrSteelermania you should never use bleach or anything with chlorine in it to clean your winemaking equipment. Sulfur dioxide and 180F water kills unwanted microbes.
@@kevingeeting4011 soap and water, no need for obsessive disinfecting
@@kevingeeting4011 agreed
high quality grapes + lots of love = good wine!
Just press some concord grapes , you'll be happy with what ya get 😋
You forgot the most important variable to good wine..time, which subsequently requires patience.
This is the cleaner wine making I have seen. Some classic methods use raw feet stomping. 🙄
@@njsarn I know it’s “perfectly sanitary”, but I’m not worried about the germs. I’m worried about dead skin and leg hair being inside of it. Even though I don’t drink wine, it still concerns me
God bless him...your Nonno's in great shape for 89
It's the wine! I thought he was about 70. My mother's is from France. My father is Italian American - Both of my grandfather's made wine, but the Italian grandpa's was better. This caused my parents to get a divorce -- well -- it was part of the reason. lol.
I believe the gentleman has done this a few times. I enjoyed watching. Thank you
Nono is a hard traditional worker. The expertise he has is GOLD. Thanks for sharing this document.
Exactly the way we do it, no chemicals, nothing added. Thank you.
Hi how do you fo your wine and when you crush the grapes how many day do you let the wine ferment before you put in barrells thanks
@@gregcirillo444 I punch down the cap two or three times a day until the cap no longer floats then I wait a week before placing it in the crusher,
Oops not crusher, I meant press.
@@gregcirillo444 I crush the grapes to make the wine. While fermenting the skins will keep trying to float, this is because the yeast is already in the skins fermenting all the sugars on the inside of the skin and releases gas (CO2), once the skins no longer float I wait another week or so before pressing. The resultant juice is now wine and will need to settle before racking (siphoning off the wine leaving the mud). It will ferment a little more so it is important to use a bubbler. Then after a few weeks it is ready to bottle.
Mi nono es hijo de italiano. Me crie en un barrio de italianos. Este video mi hizo acordar cuando era chico y hacia vino con el.
Saludos desde Argentina.
All Natural, no chemicals, no additives...I Love It.
Wine doesnt really have chemicals even in wineries
water, and alcohol - are both chemicals. the second in this case, being a "man made chemical" where he's used a natural process to create this "additive". "natural wine/beer" also produces formaldehyde, sulffites, and other "chemicals". asbestos, cyanide, mercury, radon - are all natural. maybe take an actual science class before you start forming opinions by which to live. You're the guy asking for organic cigarettes, aren't you. Mean time - don't put any salt in your food - table salt is composed of sodium (a metal that explodes on contact with water) and chloride (an incredibly toxic and corosive little monster). All of life and nature - chemicals. The failure of one to understand that, doesn't make them dangerous any more than using a big scary word to lable it doesn't actually change what the substance is - dihydrous monoxide might sound scary to you, but its still just water.
This is it. Just like my Nonno made wine. Thank you for sharing and reminding me how to achieve these traditions.
I have been thinking about the natural process and found your video. It's exactly what I need to get started. Thoroughly enjoyed the silent video and the interesting shots you took. Please thank your Nono for this northern BC, Canada viewer.
For God's sake don't do what this guy does. buy a book. Buy Pambianchi's book. Following what you saw in this video will just discourage you.
This is Trevor ward and I love watching this so much I need to get me one of those things to make some wine at home
One ingredient is the key… it’s ok to make wine out of grapes without all the other ingredients. The best wine, great video
The modern winning making is to complicate the original ways. Thanks for keeping the wine making art alive ❤
Добрый вечер !!!
Я из Ташкента. Мне очень нравится как Вы делаете душой это вино и несомненно оно получилось великолепно я не сомневаюсь. Дай бог Вам здоровья и радуете своих близких вашими винами. Я тоже винодел.
This was beautiful and so elemental.
Enjoyed this, many thanks to Nono for making with LOVE.
Fanfriggintastic video! A full tutorial without saying a word. Well done!
Right process, it's the same that I have repeated every autumn in the cellar of my Grand Uncle when I was child in Piedmont.
The distiling process was quite satisfying
Processo totalmente artesanal. Ficou ótimo. Parabéns.
I've seen a lot of over-the-go movies about making wine, but I haven't learned much of this. Great viewing pleasure.
Thank you so much to you and your Nono for this video! Trying for the first time with my Abuelo with our home grown Pinot noir grapes in California. ☮️💜
Quality, Simple Life I love it, helps you through the winter
A really lovely video. Wine making in its most raw and essential. Not a refractometer, burette or pH meter to be seen. Least of all, a bottle of starsan. A total pleasure to watch. I hope there’s a part II. Salut Craig
No yeast no sugar pure delicious grapes plus skills
Theres sugar in the grapes wine grapes contain more sugar than regular grapes so no extra sugar needed.
The yeast is on the grape skin.
Respect to the time and dedication to the craft, you gotta love it. Yea sure there’s an easier way of doing it, but there’s just something more satisfying when you take the time and effort into doing it
That's how Georgians have been making wine to this day. Adding sugar or yeast to the wine is shameful here. We let the grapes do the job.
What if I do this method with 2 or 3 day old unpasteurized green grape juice which has no skins or seeds...will this method still work?
@@poilkj747 freshly pressed grape juice still contains the natural yeast which means that yes, you can ferment grape juice into wine. That's how we do it in the western Georgia. However the wine won't have as high of an alcohol content as it would if you fermented if with skins and the stems. I myself prefer to do it western Georgian style. I don't really enjoy as high of an alcohol content in my wine as grape method produces. Important tip is to transfer your wine In a separate vessel every two weeks to allow the wine to become clear. Leave the impurities on the bottom and throw it away in your garden. Repeat this three times and you'll end up with the fine naturally made wine.
@@w346 Ah I see. So does this sound right? I leave unpasteurized juice in a pail for 8 days with a towel over it, in a somewhat warm room, stir daily, then I transfer to glass carboy with an airlock, then every 2 weeks I transfer to a different carboy and leave impurities behind...and after doin this 3 times for a total of 6 weeks then bottle and cork the wine?
@@poilkj747 as soon as you press the juice put it in a vessel and leave 4/5 of the vessel empty. You should loosely cover the top(you definitely can use the towel method) and DON'T stir it. Let the impurities sink to the bottom. Wait two weeks and move the juice in to a clean smaller vessel and leave the impurities behind. We use hose to move the wine without it picking up impurities. Lower the hose close to the impurities at the bottom but not close enough to touch them. Then suck on the hose and keep an eye on the transparent vessel to avoid picking up any impurities. After moving it to the vessel with less air in it( vessel must be filled 9/10). Wait two more weeks and repeat. After repeating the process you'll end up with a wine. After those three weeks wine must be sealed hermetically. No air should touch the wine. Feel free to ask any questions.
@@poilkj747 2-3 days wouldn't spoil the juice. you can still make wine. Keep It in a moderately warm place though. October is pretty cold depending on where you live.
I can tell just from the wine press that this wine is amazing.
Here I am, the final boss youtube video which decides if I make my own wine this year. I can do this.
OHHHH I just read the description box...
Got my answer... One ingredient ... Grapes!!
WOW!!!
That’s very cool…hard work and simple just how I like it👍
Thank you for sharing this important video. The strength and beauty of his work is seen in him. I would love to have written instructions.
Spero tanto che queste tradizioni si tramandino ai nipoti. Sarebbe un peccato perderle. Bravo nonno, sei un gande👍
Excellent
That is exactly the way my dad and all my uncles made their wines when I was growing up.
Walter White
Made in Italy top in the world
I'd love to try his wine
thank you for posting this
Now I am thinking he didn't add the Yeast. Video is tastefully taken and made. Good job. All the way from India.
Wine made this way - the traditional Italian way - does not use any added yeast. The grapes already contain natural yeast, which is all you need to start fermentation. You'll never see an old Italian wine maker add yeast or wash the grapes first (which would remove the natural yeast).
@@michaelo6003 would the natural yeast give any off flavours? Is the taste and the ABV is always consistent? So while growing grapes the vineyard wouldn't be sprayed with any pesticides?
Amazing stuff made at home. Cheers papa
To je materiál, hodně štěstí.. 🍀🍇🍇
So great
Thank you from Polonia
Nice video. Looks same way to make my Cab wine using the basket press. Very traditional!
He needs to write a book
Excellent... Super...
I've watched this video over and over, and used it to make my own wine that turned out ok. Does your nono's wine turn out well each year, relying only on natural yeast? My guess is it does, but curious if there have been any 'off' years or problems like hydrogen sulfide (rotten egg smells), etc. Thanks and I vote as well for Part 2 (aging and bottling of the wine)! Thanks!
Thank you
Excellent Video...
Thank you so much for sharing this.
Question: So... there is nothing added to the Grapes at all?
Just fermentation to the end?
How do they make a sweet red wine?
I think it is about the sweetness of the grapes (so type and ripeness) and a shorter fermentation time so it is less acidic and not as many of the sugars are changed into alcohol
الله يحفظك يارب شغل راقي وجميل جدا
@alaee fathi al khamr moch haram, al khamr thaqafa, hob, anaqa, tawassol WA ta'akhi, al islam dîne irhab
И без сахара(without sugar)
Lovely video
Are you sure these guys are Italian? I mean I see the used kitchen cabinets in the garage and a few other clues but they didn't argue once. Very suspicious.
Homemade. Best wine to make salumi with. The lack of pasteurization introduces beneficial bacteria and yeast to the meat, aiding in proper fermentation and unique flavors - hence some of the regional secrets of old Italian recipes!
What an artisan. I long for a bottle of Italian Chianti.
Üzümleri yaprak ve sapları ile sıkması, şarapta 'bitkimsi/yeşilimsi" bir tat ve koku yaratacaktır. Ama genel olarak, ilkel üzüm şarabı yapımı için güzel video. Teşekkürler.
Good quality wine
Firts stack was about expensive wine and the second one with basket press was about cheap wine because seeds oil its added
Grazie per il video, ti chiederò di aggiungere i sottotitoli, faccio anche video sulla vinificazione e so quanto siano utili i sottotitoli per tutti coloro che non conoscono la lingua.
awsome
:)
Beautiful! I make it exactly the same way every year. What grapes does he use ? Merlot, Grenache.....?
He uses grape
The Ancient Roman Wine is unmatched
Imagine the smell in that place.
bad or good
@@robertimmanuel577 have you ever made fresh juice?
Nice video!
I'm getting ready to make natural wine out here in Oregon. No need to add sugar? No need to add yeast? I love this video.
Absolutely no need, but you need a good variety of grape for winemaking, and the resulted wine must be consumed "fresh", after a month or two in bottle and up to a year maximum.
Thank you!!!
What’s it’s ABV
acaba üzüm posasini neçe günden sonra süzür.ve dinlenmeye buraxarken içine ne katilir fermantasyon üçün..? çünki men süzdüyum 10 gündü havada isti.üzümde çox şirindi ama hele qabarciqlanma yoxdur..
Were do you get your grapes? Where can I buy grapes and what kind?
Thank you
I like Italian wine💓💓💓💓
Who needs sanitation, when the wine comes out great.
What is the percentage of alcohol in finished wine, by this process ??
Also, no yeast was used externally ???
The yeast is natural on the skins. We do it the same way and it comes out to be around 11%. It all depends on your grapes and when they were harvested. Higher the natural sugar, higher the alcohol
@@MrSteelermania can this work with store bought grape since,,I assume they've been washed.
@@kimasbubbke8394 very unlikely, usually they spray them to kill surface yeast and prevent fermentation. See if there is a local grower or importer in your area though.
@@MrSteelermania thank you,,what i meant by store bought is that actually its sold by growers in the street,,they're everywhere around here,,obviously they wash the grapes before putting them on display to be sold.
@@kimasbubbke8394 best way to find out is by giving it a chance. If they are just washed with water to be displayed, there could still be enough yeast on them
Молодец! Супер рецепт!
Any update?
This is good process of making wine . I ordered Lodi Ranch 11 cabernet sauvignon California from Winexpert for $179, from their label information it added 10 wt% sugar in this juice after I received it, but California state prohibits chaptalization. I will not buy any from this company.
You keep the airlock for a month and you don't change the airlock's water??
I enjoy maning wing here in Sardinia Italy every with my feets. 🍷🇵🇭🇮🇹😂🤣old tradizionale method 🤣😳
Immagino che specialità.
For someone that never had wine, does it just taste like sour grape juice or something else. Authentic wine is kinda hard to find here tbh.
Thank you for the video. Just so I am clear, once the wine is put into the glass demijohns with the fermenter on top, it is ready in one month to be consumed or to be put into bottles?
No. For whatever reason they skipped the second part.
After "primary fermentation", which was shown, the wine must be "racked' into a separate container for "secondary fermentation"
If this is not done, and carefully so as not to transfer dead yeast, nasty, off flavors will occur.
After secondary fermentation the wine must be "cleared". This can be done by using fining agents, or placing a gallon of it into the refrigerator for a few days, or just letting it sit at cool room temperature for a few days to "settle" the remaining yeast and other "suspended particulates"
Then, you carefully rack once more, leaving the remaining sediments behind (using a siphon... kept 1- inch from the bottom), or, a careful slow pouring into the final containers)
From this point you are free to consume or let age.
None of that racking applies when making naturally. The only reason for it is to get it off of the horrible tasting yeast that is added when it’s made wrong by adding yeast. History added nothing and it’s not yeast that preserves it. It’s the opposite… a magical spontaneous fermentation.
oldman working hard selute to him
Now this is how I want to make wine. The new ways are way too complicated. Going to try this. No I need to find the details of this way.
I love sulphite...
How Long was im in the wooden barrel
You wonder if that old barrel collects some of the remaining yeast / lees from previous batches, giving it a bit of a head start and perhaps more consistent result. Very interesting. I kind of doubt he shrubs the barrel sparkling clean and bathes it in sanitizer. ;)
The yeast in the barrel will die off
@@user-zy9yg2eu5t Doubt it, there is probably still enough sugar for it to survive.
No sanitizer but boiling water has always been used to clean all equipment, most of all the wooden barrels. Since always, it's part of the basics.
Grape skins have plenty of yeast on them, plenty.
@@lightblue254 Doubt it, I doubt the yeast would survive the boiling water cleaning of the barrels, which is normal practice since always. Doubt that very much.
Now that's called wine making. I have seen people adding sugar n yeast and what not
Great editing job on the vid. Quesion: What if I do this method with 2 or 3 day old unpasteurized green grap juice which has no skins or seeds...will this method still work?
Unlikely. You need the natural yeast from the skins and grapes
@@MrSteelermania Would buying grapes and adding them to the juice help with that process?
How can i get a bottle if this wine:)
Tha ks for sharing
Do you cover the top of the barrel for those first 8 days or not? Grazie mile
I want this wine how to buy this authentic wine in india
Leaving wine for 8 days without cover wont make it taste sour ?
Any sugar or Yeast mixing Sir
Wow...
What about wild yeast is it always safe?
One ingredient, so wild yeasts settled on the grapes?
When you put it in the barrel do you leave it open ? Do you put a top on top of the barrel to seal it? And you don’t mix it or punch it down everyday like others do ?
Barrels were covered with a towel. It is recommended to mix it daily
@@gregmarderofilm9007 so after a week you siphon barrel and the get rid of the skins and let age??
You are correct!
@@gregmarderofilm9007 thank you
ne no My grandparents were making moonshine of the left skin grapes.