As November comes to a close, so does the Olive Harvest in Italy.. So what better time than this to talk about the absolutely amazing experience we had this month harvesting olives and making our own olive oil in Umbria?

Liquid Gold.  The one thing that I make sure I bring back to the states every year.  After all, as I tell our guests, we can get good wine, good leather, good ceramics, etc. back in the states.  We may pay more for it, but it is there.  But no matter how much I try, I can never find decent olive oil.   At least nothing that compares to what I get from the olive mill we get our oil from.

Every week during our vacations, we take our guests one day to a tiny little olive mill and winery at the border between Latium and Umbria, in Orvieto country.  When we arrive, we take them into the mill to show them how the olive oil is produced.  This is one of Italy’s few remaining “Traditional” Cold Press mills…  The one with the giant stone wheels.  The one known to produce the absolute best of the best.

Week after week, we describe what they would see if the mill were in operation, and it takes some imagination.  After all, this places only goes into operation for a few weeks a year beginning in November when the olives are ready.  But one of our groups this year chose to brave the risk of cold and rain in order to not only see it in operation, but to be a part of the olive oil making experience.  While we were not sure how it would all turn out, it ended up being what was possibly the most exciting day we have ever had on our vacations.  We Came.  We Harvested.  We Made Olive Oil.

We started out our morning as we do each and every morning in Soriano.  We all met at the local coffee bar & pastry shop for breakfast.  We dad our “Espresso”, “Cappuccino”, and our “Cornetti:, then boarded our minibus, headed for the village of Castiglione in Teverina, just south of Orvieto, Umbria.   We stopped at the mill and met with Serena, one of the owners and a close friend.  We loaded crates, tarp, clippers & gloves, then followed her to a remote olive grove in southern Umbria.

One by one, we got off the minibus and made our way to the olive grove.  For a couple hours, our group split into smaller groups, each tackling one tree at a time.  We laughed and had a wonderful time picking olives & taking pictures on what turned out to be a beautiful sunny day with the “Dying City” of Civita di Bagnoregio as our backdrop.

When all of us had decided we had picked enough olives, we walked back to the minibus, carrying our crates full of newly harvested olives.  We loaded them into the back, climbed aboard, and headed back to the mill.

Once back at the mill, two by two, we carried the crates inside and set them on a large floor scale to see what we came up with.  All said and done, we had harvested 110.5kg (~225 pounds) of olives.  We then picked them up and dumped them into a large container inside the mill which then loaded them into the grinder where two massive millstones began to turn and crush them.

For about a half hour, the millstones turned nonstop, grinding our olives into a thick paste, while we headed into the old wine cellar, just a few feet away.  While visiting the cellar, we tasted a few of the white wines the winery here produces while having some Bruschetta that was made with the “NEW” olive oil that had just been pressed the day before..  We also had the opportunity to do a taste comparison between the new oil and last year’s oil, so that we could have a better understanding of how much better the brand new olive oil was…. AND IT WAS!

After our brief tasting, we headed back to the mill once again.  Our olives were all crushed and ready for the next step of the process.  While we only expected o be harvesting olives today, our friends at the mill had a very unexpected surprise for us.  As it turns out, we were also to operate the mill today!

One by one, guests that wanted to wore an apron and stood in front of a machine next to the grindstones.   The olive paste was loaded into a sort of large food processor.  Each guest would place a fiber disk on top of a turntable, then press a button that would start the table turning as olive paste was spread onto the disk.  Once it was spread around the entire disk, they would press another button that would cause a mechanical arm to pick up the disk, lift it and place it onto a large cylinder.  The process would repeat over and over, stacking the disks on top of one another as our guests operated the machinery one by one.

When the stack of disks layered with olive paste was tall enough, we wheeled it all over to the olive press and it it into operation.  The oil began to slowly drip along the sides of the press, and we headed into another room for lunch.

While we were operating the press, tasting wine and oil, and visiting the old wine cellar; Serena’s mom was upstairs preparing lunch for us.  We were served a wonderful assortment of local cold cuts, local cheese, Tuscan beans, fresh garden salad, and much more.  During our lunch, Serena opened up a selection of their red wines, one by one, so that by the end we had samples all seven of their amazing wines.  Finally for dessert she brought down cups of fresh ricotta cheese that had been made that day by her neighbor, then smothered in Acacia honey produced by a close friend.  As always, it was truly and amazing lunch.

Our bellies full and our sobriety in question, we walked back over to the mill once again.  While we were eating an drinking, our stack of disks had been pressing away, extracting  all the juice from the olive paste.  The olives have water content as well as the oil, so they must be separated.  The juice drips from the disks, and gets pumped into a container up by the ceiling that gravity feeds it into a centrifuge.  Out one side of the centrifuge, the water is drained.  Out the other side, a golden-green liquid gently flows… Liquid Gold!  Olive Oil.. just pressed from olive harvested from their trees less than three hours prior.

One by one, each of us took a one liter can and kneeled by the spicket.  We each filled our own can of olive oil that we had just made from harvest to pressing.

When it was all over, it was getting dark.  We hopped back on the minibus to go home to Soriano, each of us clasping onto our can as though it were a priceless treasure.  Each of us had smiles from ear to to ear, having just had one of the most amazing experiences of our lives.  To say the day was pure magic is an absolute understatement.  It was all we talked about for the rest of the week.

Every week on our tours, we visit this olive mill.  But only one week each year do we have this experience.  Only once do we get to actually see it in action, be a part of the process, and make it ourselves.  It is a source of incredible pride for us, because as a company that is all about cooking & culinary vacations in Italy, we know what a unique experience this is.  You will find a few others that include harvesting for a day.  You will find some that let you see a mill in action.  But that we know of, we are the only company that actually has its guests making the olive oil at every stage… especially in one of Italy’s few remaining traditional cold press olive mills, and what a difference it makes!

>> More info on our Olive Harvest Week can be found by clicking here.

The History of The Mummies of Ferentillo

The Mummies Today

I’ve been wanting to write about this for ages.  Not about wine actually being better on the other side of the fence, but the impression that it is.

We take groups to wineries in Tuscany and the surrounding regions several times a week, and once you have done it enough, you can’t help but befriend the winemakers.  The more you talk to them, the more little secrets come out.  Here are a few of them.

Brunello di Montalcino

Perhaps the most coveted wine in Italy.  A very small area surrounding the ancient hill town of Montalcino is designated as The Brunello Zone.  There are a few very well-known wineries here.  The best known is Banfi, and the most elite is arguably Biondi Santi, followed by Casanova di Neri, and perhaps Fattoria dei Barbi.

As you a certain road from Montalcino to Castelnove d’Abate, on your left you will see a vineyard surrounding a breathtaking villa.  Signs on the vineyard read “Greppo”, which indicated that you are in the presence of the ultra-elite vineyard of Biondi Santi.  As you continue, when you reach the edge of their property, there is a small dirt road with a sign pointing to ‘Croce di Mezzo’, and after that, you are immediately in front of Fattoria dei Barbi’s vineyards.

You have probably never heard of Croce di Mezzo before.  It is a small, family run place with low volume, and happens to be sandwiched between two of Montalcino’s most famous vineyards.

Their slopes have the same basic incline.  They get the same sun, and the same water.  They produce Brunello, meaning that they use the same grapes,  They maintain the vineyard in the same way, and harvest during the same week.  Their vinification process is controlled by the Brunello Consortium the same as the others, and they age their wine in virtually identical barrels made of the same wood, from the same forest, for the same period of time.  The barrels have the same age restrictions, and are cleaned on the same schedule.  They are bottled by the same process, and aged for the same period of time in the same conditions.

What is different?  For all intents and purposes, they key differences are the side of the fence the grapes come from, and the label on the bottle…. Oh yeah, and the price.

The better-known wines will cost you up to 1,000% more.  Marketing, Marketing, Marketing.

And Then There is Banfi

We hear it all the time.  BANFI BANFI BANFI.  Yes, they are also in this area (as well as others).  Banfi is like the McDonald’s of Tuscan wine.  They are a very large American Wine Importer that started making their own wine in Italy in the late 70′s.  It is the largest in Italy, and very industrial in nature.  Many know them because they are the largest US importer of Italian wine.  I see them as being more about quantity than quality, and I’ll leave it at that.

The Hatfields and The McCoys

Down the road from Montalcino, there is another ancient hill town called Montepulciano.  They are famous for a wine called Vino Nobile di Montepulciano. They are in fierce competition with Brunello, and many (not all) would argue that their wine is far superior, but are not marketed as well as Brunello, and as such don’t call for such a high price.

One of the things I find interesting is that there was a huge scandal a few years back with some of the major Brunello wineries.  They were mixing in ‘illegal’ grapes in an effort to make it more appealing internationally.  Without getting into details, they were making their wine more like Vino Nobile!

Wine From The Wrong Zip Code

A little south of the areas I just wrote about is another well-known wine region called Orvieto, which is in Umbria.  They are well known for their white Orvieto Classico.  Just south of Orvieto is an invisible border, and a little town called Castiglione in Teverina, and IT is in the region of Lazio… not so well known.

To give you something to compare to, imagine I am a winemaker with a vineyard in Napa Valley California.  Cool… Impressive.  You are probably itching to try my wine.  Now imagine if Napa bordered with Nevada, and you could walk from a Napa Valley vineyard to another one in Some unknown town in Nevada.  If my vineyard happened to technically be in Unknown Town, Nevada, I would be significantly less popular at parties, wouldn’t I?

In fact, some truly fantastic wine comes from Castiglione, but they just aren’t popular at parties because their labels have the wrong town name and the wrong region name.

We visit one of these places on our tours, and I would love to have you try them.  The price is about 1/3 of the others, and I challenge anyone to to tell me which is which.

I tried to shoot a good amount of video this year to give me a bunch of material for the blog, so I will have quite a few of the various cities we visited on our tours. Spoleto was a place that we visited fairly often, but I only shot video once while there for a few hours. Unfortunately, it was very early in the season, and I was still getting used to the new camera, so the shaking in this video is pretty obvious.

Additionally, they were setting up for their world-famous jazz festival. That being the case, there is so much I didn’t catch on camera. Spoleto is one of the more beautiful cities in Umbria, but it is best known for its Jazz festival. The city dates back to the fifth century BC, and its vast history can still be seen at every corner. Some of the more interesting sights in Spoleto are the massive 14th century Rocca Albornoziana (The Albornozian Castle), which is full of beautiful frescoes and the 12th century cathedral (Duomo), both of which are shown in the video. Interesting sights in Spoleto that are not shown in the video include: The Ancient Roman theater, the 1st century Ponte Sanguinario (The bloody bridge), Ponte delle Torri (the 13th century aqueduct), the 16th century Palazzo Racani-Anoni, the 14th century Palazzo della Signoria, and much more.

Many of our Culture Discovery Vacations itineraries feature a visit to this magnificent town, but for those that wish to go on their own, it can be found in the Perugia Province of Umbria, Italy; about 15 miles north of Terni, or about 75 miles north of Rome. It is about 30 miles north of our home base, Soriano nel Cimino.

7 months, 17 tours, 56 cooking classes, 144 guests and over 35,000 miles of Tuscany, Umbria and Lazio are behind us.  That was the 2008 season for us at Culture Discovery.  As with last year, after coming back to the US, I have gone into video mode.  Here is the first video I have made since coming back, which essentially sums up the season:

What a wild ride it was.   It was a lot of fun, and a lot of work…. but always very rewarding.  Most of all, we made a ton of new friends and had the opportunity to share something we love with so many new people.

Some new stuff in 2008…

We started the year unexpectedly using our ‘old’ kitchen down at the villa. We had started construction in September 2007 on a new 700 square foot kitchen, where the barn had once stood.  Our old kitchen was too small for us to comfortably do classes for more than 6 people at a time, so the new kitchen was a matter of urgency.  The new kitchen was supposed to be finished in April, but of course, we are in Italy. So in April we had a structure and nothing more.  It wasn’t finished until late July, so we had quite a few groups crowd into the old kitchen for a while.

The new kitchen, which Paola and I designed ourselves, came out even more beautiful than we imagined.  All of the counters are travertine marble, the sink is a solid carved block of travertine, all of the tiles are hand-painted, and the masonry for the separating wall and fireplace came out breathtakingly beautiful.  The large lighting fixtures and our 90-bottle wine rack (which we found ourselves restocking every 2 weeks) were all hand-crafted in iron; and everything was finished by local artisans.  What a pleasure it was to begin using it!

Besides the kitchen, this year we got sick of renting vans, and decided to buy a new one.  We headed to Germany and got a perfect 9-passenger Opel Vivaro that soon became lovingly known as ‘Shultz’.  When we have 8 or fewer people in a week, Shultz is always there to take care of us.

We started the season with five homes for our guests:  La Campana, Vecchio Forno, Ponticello, Chiosco, and Trinita.  By the end of the year, we added two new places, called ‘Caminetto’ and ‘Santa Maria’.  Santa Maria is perfect for our guests that don’t do well with hills, as it is just a few steps from Soriano’s Piazza.  It just went through a complete remodel, and makes for a beautiful place for up to four people.  Caminetto became available in August, so a good number of our 2008 guests had the opportunity to stay here.  It is the largest of the homes we offer, and boasts the largest terrace we have, with an amazing view out toward the Tiber Valley.

2008 also fostered some new relationships in Italy for our future guests.  During the season we began to take guests to a winery and olive mill near Orvieto called Madonna delle Macchie, which has proven to be so popular that we have built it into every week we offer in the future.  Moving into 2009, we will be offering our future guests the ability to actually rent part of the vineyard or olive orchard for their own personal wine and olive oil!

In April we met the incredibly gracious Prince Riccardo Nobile-Vitteleschi in the town of Labro, Umbria.  He lives in the 1,000 year old castle of his ancestors, and has personally taken our guests on tours of his ‘home’.  This has been so popular, that it is a staple for our 2009 itineraries now.

During the year, our travels through Tuscany and Umbria have brought us to new wineries, new monasteries, new restaurants, new towns… all of the more popular ones are in for next year, while the less popular are out.  So as I look at the 2009 calendar, I can honestly say I am VERY excited!

So to those of you reading this that were with us this season:  Thank you so much, it was a blast!  To those of you reading this that are still looking forward to your time with us, know this: I’m looking forward to it as much as you are!  We’re going to have a fantastic time.

CultureDiscovery.com is a proud sponsor of this year’s Jazz Festival in Soriano. We hope you will come and see us! We’ll be filming a great deal of the festival this year in High Definition, as well as conducting numerous interviews.

This is the preliminary schedule for the 2008 Jazz festival in Soriano. Most performances begin around 9:00 PM in Soriano’s main Piazza. Some performances will take place in the City Hall Courtyard. Keep in mind that more events are likely to be added to the schedule as time drawn near. Additionally, performances end at midnight as the Rotezzia Pub in Soriano (Located in Catacombs below the main Piazza) opens up for all-night Jam Sessions.

This year wasn’t my first time seeing the Chestnut Festival, but through the years, I have never made it to the Palio.  

First things first, What on earth is a ‘Palio’ ?  Those who have heard the term generally know of it it in connection with the famous ‘Palio di Siena’, which is a horse race.  But Palio is really  a term that can be used for any kind of competition in Italy.  The word Palio itself refers to a large banner that acts as a trophy for the winner of whatever competition is being held.  In other words, the Palio is the prize, not the contest.

Soriano’s Palio, unlike that of Siena, is not a horse race.  Instead it is a half-day event that is made up of an archery competition and a jousting competition.  It is one of the main events in Soriano nel Cimino’s Sagra delle Castagne (Chestnut Festival).

During the festival, the town divides into 4 ‘contrade’ districts, each with their cavalier and archer that will compete in the Palio.

The contradas are ‘San Giorgio’, ‘Rocca’, ‘Trinita’ and ‘Papacqua’.  This year, San Giorgio swept the competition.  Luckily, Paola’s family belongs to San Giorgio.  Actually, Paola’s father was one of the founders for the festival, and he was the president of the San Giorgio contrada for years.  Still, I lived in the Papacqua district when I lived in Soriano, and our rentals are all in the Rocca district.  That said, I had a 75% chance shot at being connected to victory!

The opening event of the festival is the ‘Blessing of the Cavaliers and Archers’, during which the cavaliers ride (and archers walk) into the main square in a grand procession, accompanied by their districts trumpeters and drummers, all followed by a magnificent parade of villagers in medieval dress.   They take formation in front of the cathedral as a priest blesses the competitors and the opening ceremonies commence.

On the day of the Palio competition itself, thousands of people march down to the fields where the event will be held to cheer for their their respective contradas.

The even begins with a round of archery, followed by a round of jousting for rings.  Naturally, this is 2007, so the cavaliers are not jousting one on one.  Instead, they ride a course that is marked with a series of poles.  Each pole has three rings of different size.  They are scored based on how many rings they get, how big those rings are, and the speed at which they maneuvered the course.

With the second round, the archers take more distance and the cavaliers get a second shot at their remaining rings, again judged by ring count, ring size and speed.

A third and final round puts the archers at a greatly increased distance, and the cavaliers that their last run around the track in an effort for the perfect score.

When it is all done (It lasted about 5 hours), all of the scores are tallied and the contrada with the highest combined score wins this year’s Palio.

From that point forward, the losers go home deflated, while the winners parade all the way back to town for an evening of extreme celebration.

The event is strongly felt in the town.  Emotions run deep.  I watched losers in tears and winners rejoice at their supremacy. 

I have to admit, I started out really not caring, but with all of the tension in the air leading up to the event, I found myself really excited, too. It was truly a blast!

Ask around Soriano about ‘Fosso Mulino’ (River Mill) and you will get mostly blank stares. So it is no surprise that after all of these years I had no idea that it existed. Very few people do.

One day I was out with my friend (and our contractor) Andrea D’Alessio. He asked me if I had ever been to the waterfalls. My immediate answer was YES! There is a place in Soriano with some beautiful waterfalls that few know about, and I had been there. In fact, years ago I was telling Paola about them, and she didn’t believe me until I showed her.

Anyhow, Andrea didn’t believe that I had been to ‘The waterfalls’, so he asked me to describe them. As I did, he laughed and simply explained that there were other, more breathtaking, waterfalls in Soriano. So he took me. He explained that not only was this a beautiful fork of the Tiber with awesome waterfalls, but there were the ruins of a 13th century Olive Mill. Cool!

We drove just past the Viterbo-Orte Superstrada, right at the Soriano-Bomarzo exit, and hung a left. We drove down a road which is well known as a hangout for some extremely vile looking prostitutes (another story there) and parked along a little dirt road. After exiting the car, we went down a small trail into what appeared to be complete nothingness.

At one point, I noticed beneath my feet there was some ancient concrete road, which was ribbed. Andrea explained that this was the path the mules used to cart the olives down, and the oil up.

Next I found myself in a tunnel of sorts, created by massive rocks around me, and extending about 200 feet down the hill. All the while, this ancient road ran beneath my feet.
After exiting the tunnel, immediately to my right was the river. As I walked toward it, I was struck by an absolutely beautiful set of waterfalls as I saw the water that had literally carved its passage through this ancient volcanic rock over millions of years. To say it was stunning would be an understatement.

We walked around as I cursed my lack of a spare battery for my camera. It had a little juice left in it, so I took what video I could. How could I never have known about this place?
As we crossed back to our entry point, there was an old structure in ruin. Andrea told me to look to my feet. There, sitting in the middle of this little forest was an ancient olive mill wheel. We then entered the structure, and a few more wheels were just lying there haphazardly. Wow! What a great experience to see all of this in such an untouched state.

Such was my morning visit to what I now know of as ‘Fosso Mulino’. You won’t find it in any tour books, and you won’t find any ‘professional’ guides that can show it to you. It is just one of those hidden treasures, like Corviano, that you just have to be with the right person to see.

I’m pretty sure I will make this a tour stop with my groups that are into nature and hiking.

Things got quite busy since my last post. We had a wave of guests come to Soriano, and the annual chestnut festival ( Sagra delle Castagne ) began, which really kept me running, camera in hand.

The folks in Soriano’s tourism office were kind enough to issue me an all-access press pass for all of the events, so I have tons of content (both video and photo) from the last few weeks that will take form in blog articles over the next few weeks.

So now that I am back in the US and getting over my jet lag, I’ll begin…

The Flag Throwers ( Sbandieratori ) of Soriano nel Cimino

Soriano is, for the most part, divided into four districts (Contrade). When the chestnut festival begins, these districts compete in many events (Archers, Cavaliers, Parades, Medieval dinners, etc.). Additionally, each district brings a distinct group with a specific talent. For example, Soriano’s swordsmen are from the ‘Rocca’ district. The ‘Trinita’ district brings a group of heavily trained Flag Throwers.

To be completely honest, they never impressed me in the past. I always thought it was a total non-event. I mean, big deal, right? But I hadn’t seen the Flag Throwers from Soriano in years, and I was covering the festival, so I really should check it out. In fact, I actually considered if I wanted to waste my camera’s battery life on the event for fear that I might end up missing something interesting later into the evening.

The event was about to begin, and I took my place in the Piazza… thinking there must be something better to do. Then I heard the drums coming from Via Santa Maria (Trinita’s home street). Suddenly I saw a massive group of drummers, trumpeters, and flag throwers march into Piazza behind the Trinita Flag Carrier. Their costumes were breathtaking! Their choreography was mesmerizing! Even the drums were absolutely stunning! When the row of trumpets began to play, my jaw dropped in utter awe.

This was not the Flag Throwing group I remembered. In the past it was a small group of guys that put on a nice, but largely unspectacular performance. Wow, have they changed. Someone with great skill and vision has clearly taken over in this group. I would argue that it was the most spectacular event I saw during the festival. Maybe because my expectations were so low going in, or maybe they are just that great now.

Unfortunately, the video that accompanies this article doesn’t do them justice. It doesn’t even come close to capturing the grandeur of the group, nor does it reproduce even a fraction of the awesome sound they produce. Not knowing what to expect, my camera missed many of the best moments of the performance. 

Next time I have an opportunity to film them, I will try to better convey how truly awesome this group was.

I remember my mother telling me about her move to Southern California, and how excited she was the first time she picked an orange off a tree and ate it right there.  I was thinking, like… ok, big deal… you need to get out more!  But then again, she was from New York, and I had been born and raised in L.A.  After all, I had never seen an apple tree…  In fact, at 42 years, I still have never seen an apple tree.  Maybe I’m the one that needs to get out more.

That said, if you are reading this from Napa Valley (Hi Jac and Ami), this post might have you thinking I’ve been locked in a cage most of my life.  Well, that cage was walled by the confines of the 101, 405 and 118 freeways in the San Fernando Valley, and I can’t stop saying to myself: ‘Dude!  I, like, fully made WINE yesterday’. 

OK, I’m going to admit that it wasn’t my first time.  The first time was about 13 years ago when I happened to be here in Soriano nel Cimino during the harvest, and I helped my father in law with his private yield. 

Lucy Stomping Grapes

At the time, my only point of reference in making wine was the image of Lucy rolling her pants up, stomping grapes, and screaming ‘Ohhhh Ricky’!  I quickly learned that grape stomping was actually a practice that ended about a thousand years ago when the first mechanized wine press was invented. Some towns still practiced stomping (of a small portion of their grapes) for fun and entertainment during their wine festivals, and of course THAT made far better entertainment for the ‘I Love Lucy’ fans.

The ‘basket press’ (Torchio in Italian), which was invented about 1,000 years ago has remained largely unchanged through the years.  Farmers throughout Italy that have their own private vineyards for personal use still use this press every year to make their wine.

Yesterday marked my second time. I went to visit Leo, Santino and Andrea.  They are actually the contractors that restored our villa, but they also have a farm with their own two acre vineyard, plus more acreage of an olive orchard, hazelnut orchard, etc.  They harvest their grapes each year, which produces an average of 1,300 liters of an excellent red.  Believe it or not, that is hardly enough to get them through the year for their own personal use!  Does that thought just drive your mind away from Lucy, and on to Otis from The Andy Griffith Show, or what?

The Wine Press

We spent the afternoon in their cantina filling the press with the separated grapes, and watching the must (basically grape juice that will grow up to become wine) pour out.  As I watched and helped, I listened to them tell me what a true labor of love it is.  Every so often, it was time to assemble the press and start cranking away, squeezing every little bit possible out of those pesky grapes!  After all, we couldn’t have a year with only 1,299 liters, could we?

In between, we would rest, eat pecorino cheese, salami and mortadella with freshly baked bread.  Of course, all the while we are either drinking the remains of last year’s wine, or drinking the must straight from the press ( YUM!!! ).

It was a wonderful afternoon that I will never forget.  So much so, that we discussed expanding the vineyard for next year and dedicating a section to CultureDiscovery’s own private reserve.  We’ll be planning days with our guests to share in this wonderful experience, and will set aside enough to produce roughly 300 liters of our own reserve for our guests.

Today I am off to Maurizio’s farm, where he is just starting to pick his grapes.  More to come!

Wine Grapes

Must