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opening a bottle photography

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  • 20170131-Napa-0126.jpg
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  • View across the rooftops of Montepulciano at dusk, with Lake Trasimeno visible in the distance, Siena, Tuscany, Italy.
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  • Rows of nebbiolo grape vines caress the hills below the town of La Morra, a world-famous wine destination where Barolo wines are made, Piedmont, Italy.
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  • Nebbiolo grapes, which are used in the making of world-famous wines Barolo and Barbaresco, grow from a leafy vine near La Morra, Italy.
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  • A cluster of nebbiolo grapes, used to make Barolo, Barbaresco and Nebbiolo di Langhe wines, hang from a vine in a vineyard near La Morra (Piedmont), Italy.
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  • Grapes are dried on well-ventilated mats in order to concentrate the sugars through evaporation. They are then pressed to make a sweet dessert wine. Here, these Zibibbo grapes in Sicily will be used for the wine Passito di Pantelleria.
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  • A winemaker selects individual berries effected by noble rot (botrytis cinerea) from a Grillo grape cluster at the winery Gorghi Tondi near Marsala, Sicily. The noble-rot effected grapes are then used to make a dessert wine called Grillodoro.
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  • Destemming of wine grapes, a key part of the winemaking process for dessert wine in Pantelleria, Sicily, Italy.
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  • Cannoli dessert and sweet dessert wine at the table, Sicilian cuisine. Sicily, Italy.
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  • Fresh grapes are laid on mats to begin the drying process known in Italy as appassimento, which results in concentrated sugars ideal for dessert wine winemaking.
    20180908-Pantelleria-0289.jpg
  • Vertical photo of ripening Nero d'Avola wine grapes on the vine in a vineyard, Sicily, Italy.
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  • The terraced vineyards on the island of Pantelleria where Zibibbo is grown for a white wine and for a well-known dessert wine called Passito di Pantelleria.
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  • Grapes shrivel in the sun to make raisins. These will be pressed of their remaining juices and made into a sweet wine.
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  • Zibibbo grapes drying on racks to be pressed for Passito di Pantelleria wine on the island of Pantelleria, Sicily, Italy.
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  • Once dried to optimal dryness, Zibibbo grapes must be destemmed by hand to be pressed, their concentrated sugars and juices eventually yielding the wine Passito di Pantelleria.
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  • Drying racks for Zibibbo grapes, to be pressed and made into the sweet dessert wine, Passito di Pantelleria.
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  • Terraced vineyard for making Passito di Pantelleria, the signature wine of the island of Pantelleria, Sicily, Italy.
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  • Hands removing dried grapes from the stems on the Sicilian island of Pantelleria, Italy. These grapes are used for the creation of Passito di Pantelleria, a local dessert wine made by Donnafugata.
    20180908-Pantelleria-0071-Edit.jpg
  • Hands removing raisins from the stems on the island of Pantelleria. These grapes are used for the creation of a local dessert wine.
    20180908-Pantelleria-0069-Edit.jpg
  • Zibibbo grapes rest of mats for the drying process known in Italy as appassimento, which concentrates sugars. They will be pressed and made into a dessert wine called Passito di Pantelleria.
    20180908-Pantelleria-0284.jpg
  • A man holds a cluster of Zibibbo grapes that are being dried for production of Passito di Pantelleria wine at Donnafugata, Sicily, Italy.
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  • Zibibbo grapes shrivel in the sun after completing the appassimento process for dessert wine on Pantelleria Island, Sicily.
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  • Vertical photo of workers at Donnafugata on the island of Pantelleria as they destem Zibibbo grapes for the creation of Passito di Pantelleria, an acclaimed sweet wine.
    20180908-Pantelleria-0057-2.jpg
  • Nebbiolo grapes hang from a vine-wrapped post in Barolo wine country, near La Morra (Piedmont), Italy.
    20121012-La Morra-0224.jpg
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