That was the time in our distillery that I would now call “heroic”.
We borrowed a nice wooden vat from Bruno Pajetta, our master cooper, and with the help of my father I began filling it with grapes and starting off fermentation.
I had learned that temperature should not be allowed to go over 22°C but I did not have the necessary tools to keep it under control.
So I bought some plastic canisters, I filled them with water and put them in the freezer; when they were completely frozen I tried to immerse them in the fermenting vat.
I can assure you that to make a canister go through the grape marcs at the top of a fermenting vat is no picnic. The carbon dioxide bubbles push up the skins, forming a thick layer of grape marcs called cap.