Making wine at Comelli winery in Friuli, IT! 🇮🇹🍇After the yeast has been added to the grapes and the first round of fermentation begins, the grape skins rise to the top off the barrels — nicknamed il cappello, i.e. “the hat” — which needs to be punched down and re-mixed with their juice at the bottom of the barrel (which is what I’m doing in this photo—so proud for not falling in). The CO2 in the fermentation process makes the skins, which you might think would sink to the bottom, rise up. Once the CO2 eats all the sugars of the grapes, the skins will begin to sink, and when the skins are all the same color know it’s ready for the next step—pressing!