We are to have a summer party. Reiner, who knows everyone in our village, is leaning over his spade chatting to Liam. He’s found some good Chianti wine at a local vineyard of a friend of his. ‘Guido has produced too much for his registered quota,’ he tells Liam, ‘and I think we should go and have a look this afternoon. He has a small winery called le Fonti.’
It’s traditional in our area to throw a party for all builders and helpers once your house is finished. We’ve been here for over a year now, and as our house seems as if it will never quite be finished, we’ve decided right now will be just fine. Yesterday, Umberto, our electrician, was up a ladder fixing lights along the old beams in the apartment, and I chatted to him. ‘Yes, I’d love to come’ he said gazing down at me. ‘Do you know that it will be the first time I have come to a party at Fontana since I was a young boy?’
‘What do you mean, what parties were here?’ I asked, and he settled back to tell me. As a boy he lived in the old stone house at the top of the hill near the Madonnina …
‘There were three farms across our valley – the great old Villa you can see from your garden, at the top of the vineyards, Fontana in the middle, and the farm in the next valley, to the east. At the end of each summer the bringing in of the harvest was celebrated at Fontana. Then the abandoned olive grove that we are busy restoring was up and running, and the wild section below was used for growing corn. The harvest party was held on what is now your west terrace, where there was a large threshing stone. My wife will just love seeing Fontana,’ said Umberto, ‘and all our children.’
Later I speak to Alfio, the builder who has just finished the buttressing of the southern wall of the house … the bit that has been threatening to slide down the hill and into the swimming pool. He’s a great bear of a chap, with huge shoulders and rough calloused hands, red and angry from constant contact with raw cement. ‘I’m too busy to do any of the finishing off, and Reiner can cope with it’ he says.
‘I hope you’re not too busy to come to our party?’ I say innocently. ‘When?’ he says. ‘Next week, on Saturday’ I say. ‘Lovely! I’ll be there – and my wife, and the children’ he says.
And so it has gone: all will bring their wives and children. ‘I think we can multiply each adult by 4’ I tell Reiner. ‘Don’t have the party at lunchtime’ Reiner advises. ‘They’ll all stay until late anyway. Start at 6.’
We’ll have trestle tables under the tree on the west terrace and traditional Italian fare. I dream ….
‘The wine’ says Reiner ‘buy it from Guido and bottle it yourself. It’s good wine, and will be very reasonable …’
Guido’s small winery nestles directly below the church in old Panzano. He and his wife Vicky have spent many years perfecting what seems to me was already Paradise. The farm land is perched high on the hill with sweeping views over what could be a medieval scene … patches of olive grove lie alongside terraced vineyards, all in between soft hills and diverse greens of natural forest. And here, between the church steeple and the river below, Guido has not only restored the family’s 17th century farmhouse but has also built a state of the art modern winery. Old stone harmonises with the new. Great stainless steel vats line the walls making the red of the terracotta floor glisten where the taps wash off spillage.
Guido’s young, with fine olive green eyes. He has a kind of sensitivity about him that is difficult to pin point, but I am not surprised when Vicky tells me later that he used to be a professional photographer. He moves between the different vintages, chatting as he goes. ‘This is my life’ he says ‘and it’s a good one. I have my wife working with me in the sales, and my children run in and out all day. Every year my wine is improving and I am beginning to see the fruits of years of hard labour.’
We taste the fruits of this hard labour, savouring the richness of the full bodied Sangiovese grape. We’re to buy a classic Chianti Classico, and it’s delicious – easy on the palate with about 13% alcoholic content. Not too strong – or our guests will not be able to negotiate our pot-bellied road back up the hill.
Guido sells us a ‘damigiana’ – one of those great bulbous green bottles with basket weave at the base. This one holds 55 litres. The wine is lifted in and the car sinks under the heavy load. ‘Come again.’ he says ‘Come and have a barbecue in the summer.’ He hands us a large packet of corks as a present.
We stop at the hardware store. Lucio only has 30 green wine bottles left, he’ll order some more. He, Reiner and Liam chat about the best corking machine to buy. They finally decide on a good solid one. It’s an intricate contraption and looks to me like a large green grasshopper on spidery legs – complete with proboscis sticking out the top. There’s an art to bottling – somehow the cork needs to be squeezed, and once in, the gap between the cork and the top of the wine is to be no more than 2cm.
With the bottles, the machine and the wine on board, Liam negotiates the potholes carefully. He and Reiner chat happily about the price of the wine and the mechanics of the bottling machine.
I am sitting in the back seat dreaming. We’ve wine to bottle from the surrounding hills. It’s unbelievable. Next we’ll have the old olives bearing again, and I’ll have my beehives producing honey. I’ve always had labels for my honey, even in London and I’ll have them here at Fontana too …
But what about a wine label? Now that’s something new …
© 2015 hemispheresapart.com
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