This time of year in Tuscany, and Italy in general, there are certain topics which can be repeatedly heard mentioned on a daily basis. Firstly, it is the cold - as the last of the spring warmth fades, people 'brrrr' as they zip their jackets up as far as possible. But at a close second, and with much more enthusiasm, is the conversation regarding new wine and oil which have just been harvested and released.

Each year in Tuscany and many other wine producing regions around Italy, Europe and beyond, the weather conditions are carefully studied by the wine producers (and enthusiasts!) to see if all the signs are there for a good year.

From July to October, the grapes undergo regular maturation analyses to determine when they are ready to be harvested. In Italian, the picking of the grapes is divided into two categories - the Vendemmia, which is for the grapes that go into wine, and the Raccolta which is the grape-picking of grapes for eating (uva da tavola).

Various factors determine when is the right time for the vendemmia, such as the climatic conditions, the type of grape and therefore the type of wine which is to be made, and of course, the area in which the grapes are being grown. Grape picking can take place in the old-fashioned style of hand-picking, or via machines in the instances where the vineyards have been planted in a manner conducive to machine-harvest technology.

The best wine is produced when the last month before harvest has a larger gap between day and night temperatures, and also where there is not too much rain which can cause mould to develop between the grapes and also the grapes can become too rain-soaked in a way that increases their water content and thereby reduces their intensity of flavour.

The grapes go through several scientific process to transform the juice into wine - the processes for which are dependent on a thousand variables such as the grape type, the wine desired, the vat types, the cellar conditions, and the like.

But the best part of the harvest season is actually the festivals! The Feste della Vendemmia happen all around Italy as a celebration of both the collection of the grapes, but also regularly as a reason to introduce (and then drink) the previous years' wine which has just been released after its ageing process.

The Vendemmia festivals can be more casual where you arrive to a public area such as a town hall or park, there are wine tastings and a meal included. But mostly, the festivals are a special occasion with dinners in ancient wine cellars for instance, with set menus guaranteeing (too much!) fantastic food, live music and a great festival atmosphere!

The menu will often revolve around grapes, and each course will be accompanied by a suitable wine perfectly matched to each dish.

The Festa della Vendemmia that we attended this year was in the town of Mensano, a small Tuscan village in the Casole d'Elsa of the Siena region. Approximately 75 kilometres from Florence, this small village played host to approximately 200 lucky diners at its annual Festa della Vendemmia.

All throughout the town, the cobble-stoned streets were decorated with flowers, vegetables and grapes direct from the gardens and nearby fields. Lanterns and flamed torches lit the night.

The actual dinner itself took place in an ancient wine cellar, filled with long communal tables.

The set menu included Crostini, Onion Soup, Pasta, a meat main and vegetable side, and two kinds of dessert - Schacciata con l'Uva and Apple Cake. All this, washed down with fantastic wines perfectly selected to accompany each dish.

Everyone was seated at large communal tables, guaranteed to facilitate the making of friendships over dinner.

We were lucky to be seated next to a fantastic family group from Venice on one side and 4 locals on the other. Over dinner, the conversation flowed, new friendships formed, photographs together were taken and toasts (Brindisi) were made with each new wine.

There was live entertainment throughout the evening between the courses. As the last of the desserts were eaten, people were on their feet, clapping hands to the music and heartedly singing along to famous old Italian folk songs, hand clapping and the kind of geniune ongoing smiling that makes your face hurt!

Schacciata con l'Uva
Flat peasant cake with grapes and red wine

Scacciata, which translates to 'squished', is a type of delicious salted Tuscan bread. In this version, it is actually sweet and made with grapes to form a delicious dessert.

• 1 bunch of red grapes
• 600 g flour
• 1 cube or sachet of yeast
• 2 glasses warm water
• 5 Tbs sugar
• half glass of red wine
• olive oil

In a bowl, place the yeast with a teaspoon sugar, a pinch of salt and 2 tbsp olive oil. Mix together and wait for 3 minutes. Add sifted flour, mix together to form a ball of dough. This doesn't need to be kneaded too much. Cut a cross on the top of the dough ball and place the dough in a warm place for 2 hours. You can also use a pre-heated oven, which has been turned off to create a warm place. Remove the grapes from the stalk, wash and place in a bowl. For half of the grapes, leave as is, the other half, mix with the sugar and red wine and leave to marinate for 2 hours while the dough is rising. Take a cookie tray, and cover with grease-proof oven paper. Take half the dough and roll out with a rolling pin until it is about 1.5 cm thick. Place 1/2 of the grapes (without the wine) evenly onto the dough, pressing slightly into the mixture. Take the other half of the dough, rolling this in the same way and then cover the first layer, placing the marinated grapes on top. Bake in a preheated 150°C oven for about 1 hour.

Arista Marinata con l'Uva
Baked pork with grapes

• 1 kg piece of pork loin
• 2 twigs rosemary
• 10 sage leaves
• 40 grapes (red, green or a mix)
• 1 teaspoon salt
• fresh black pepper
• ½ cup extra virgin olive oil
• 1 glass of white wine

Preheat oven to 250°C. Finely cut the rosemary and sage, mix well with fresh black pepper and a teaspoon of salt. Rub the pork loin all over with this mixture, then place in a baking dish drizzling the meat with half a cup of olive oil. Place the meat at this point in the pre-heated oven for 20 minutes. While the meat is in the oven, cut the grapes in half and remove the seeds. Mix the grapes with a little olive oil, salt and pepper and let marinate for 20 minutes. After 20 minutes remove the pork and turn the heat down to 160°C. Add the white wine and the grapes to the pork and put again in the oven allowing to cook for 40 minutes occasionally basting the pork with the juices.

In order to keep in touch and updated on all our upcoming events and news, please join our facebook page click here and sign in you too will be a Good Tastes of Tuscany Fan