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Two weeks before he thinks harvest should begin, Dirgham checks the grapes every other day until he determines the exact day picking should begin.
The Salahis, their children and 20 to 00 other people harvest the grapes by hand as fast as possible so the grapes will yield the best wine.
“We have a wonderful time during harvest,” Dirgham said. “The Jamaicans we hire sing and chant and the grapes are so beautiful. It is also a lot of work. We always say we are married to the winery at harvest time."
After the grapes are harvested, they are poured into a stemmer crusher that separates the stems and skins from the grape. White grapes are then placed in a press that can hold three and a half tons at one time where the juice is squeezed into a tank.
The juice is transferred to refrigerated tanks overnight so sediment can settle to. the bottom. Fermentation of the clear juice begins the next day as yeast is added.
“We use different yeasts for different grapes, and we ferment at a temperature of 55 to 60 degrees,” Dirgham said. “We ferment slowly to keep the aroma. ” The white wines are finished in two months and are released in April.
The red grapes are separated from the stems and skins in the stem crusher, too. The grapes and their
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