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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vino di Casa di Antonio Scarpino Recipe

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This recipe for Vino di Casa di Antonio Scarpino, by , is from Nonna Mena's Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Antonio Scarpino

Category:
Category:

Ingredients:  
Ingredients:  
Before 1988:
36 cases Zinfandel grapes

After 1988:
Standard Recipe: 2:1 (2 red to 1 white case of grapes)

24 cases carignane (red grapes)
12 cases moscato (white grapes)

Directions:
Directions:
- Order grapes in early September and start approximately September 8-14.
- Let cases of grapes warm up in the garage.
- After the grapes warm up over night you crush the grapes into bins.
- Stir the grapes and let them sit in bins for 1-2 evenings.
- Press the grapes using the wine press. Squeeze, let it rest, repeat.
- Use filter screen and buckets to capture wine.
- Use Nonno's motorized travasa to transfer grape juice into 54L Damigiana and fill them up about 3/4 full for room to boil.
- Fill up a few gallone and small damingiana to fill up larger damigiana after they boil.
- DO NOT COVER wine and make sure temperature is approximately 70 degrees Fahrenheit.
- Let the wine boil and use gallons and small damigiana to fill up 54L Damigiana
- Cover only when the wine stops boiling approximately at the end of October (5-6 weeks)
- Cap wine and make sure there isn't any air that can get in and make sure the temperature 60-65 degrees Fahrenheit.
- On San Martino (November 11th) open up the wine and taste!
- Maintenance is needed. You will need to travasa the wine from each damigiana every 4-5 months to ensure top quality wine.
- Buona Fortuna e SALUTE :)

Number Of Servings:
Number Of Servings:
1 Case=8 litres (2.75 gallone of wine
Preparation Time:
Preparation Time:
3-4 days

 

 

 

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