🍷 Wine Making 2026 Nonno Bart’s Annual Tradition
Every year, when grape season arrives, Nonno Bart continues a tradition that’s been passed down through generations, making homemade red wine
This year he’s joined by his good mate, Frank as they take us through the process from grape to glass.
The journey actually began back in March when they headed to Flemington Markets to hand-pick the best grapes they could find, sourced from South Australia. They chose:
5 boxes of Shiraz
5 boxes of Cabernet Sauvignon
These two varieties are blended together to create Nonno Bart’s signature red.
Step 1 – Fermentation
The grapes are lightly crushed and placed into a large container with yeast and Campden tablets, which help sanitise the fruit before fermentation begins. The container is sealed tightly so no air can enter and is left to ferment for 5–7 days.
Nonno Bart’s way: Unlike many home winemakers, he leaves the grape stalks in, believing they add character to the wine.
Step 2 – Pressing
Once fermentation has begun, the grapes are transferred into the torchio (traditional wine press), where every last drop of juice is squeezed out.
The juice is then poured into a clean container, sealed airtight once again, and left to mature for at least three months.
Step 3 – Into the Demijohn
After the initial maturation, the wine is transferred into demijohns and stored in the cellar.
At this stage, bentonite can be added to help clarify the wine. When the wine is ready, it’s bottled, but according to Nonno Bart, the real secret is patience. A few years in the bottle makes all the difference.
Nonno Bart’s Wine-Making Tips
✔️ Buy the best grapes you can find.
✔️ Never let air into the wine during fermentation or storage.
Making wine isn’t just about the finished bottle it’s about family, tradition, friendship and keeping old-world knowledge alive.
Have you or your family ever made homemade wine? We’d love to hear your memories in the comments. Salute!
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Creator/Narrator: Jessica Timpano
Editor: Domenic Timpano
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