Chapter 26

Leo led Isla out of the crushing room and to the fermentation area. He was still showing her around the winery.

“We welcome natural fermentation of the must in our winery,” he said.

He explained to her how the must could ferment by itself within six to twelve hours with the aid of wild yeast in the air.

“Interesting,” she said with the excitement of a little child.

“Tell me more,” she urged, holding him tighter and goading his sexual side.

“We also use yeast of our own choice to ferment the juice,” he continued, wishing he wasn’t so vulnerable due to her continuous grip on his arm. He took her to another room to show her the clarification process.

“For this stage, we rack our wines from one barrel to the next to leave the residues and solids called pomace in the bottom of our fermenting tank.”

She slipped, almost falling, when Leo caught her, asking her if she was okay. It was like a scene in a romantic film where a man saw his falling lover