Old Wine or Cider Press of Agarla di Breia Italy

Ancient Grindstone Ecomuseum in the Lower Valsesia of Piemonte

Mar 30, 2009

The history of the Agarla di Breia press has been preserved by its conversion to a museum. The machines are a witness to the old-fashioned way of making wine or cider.

In an effort to preserve the history, culture and tradition of the locals of the lower Valsesia, various buildings in the towns of Breia, Cellio and Valduggia have been converted into what are called ecomuseums. The Agarla Press of Breia is one of those buildings and the old methods of wine and cider making are on display for the edification of all.

History of the Agarla Press

The building was originally composed of only one compartment around 25 square meters (269 sq. ft) with the roof framing in full view. It housed a stone grindstone, a wooden press with a stone base and a wooden hand grindstone with an iron wheel.

The press continued to be used up until the 1950s, however, with social and economic changes rapidly drawing people away from the country, the presses were gradually neglected.

In the 90s the building was divided into two stories with the upper floor functioning as the Agarla Land Management Office. The lower floor became the space housing the new ecomuseum.

Apples were usually squeezed during the month of December and each family would arrive in turn to pass their produce through the stone grindstone. In more recent times, the hand grindstone was used to mash smaller quantities as it was easier to handle and less tiring. The apples were left overnight and then put into the press to be squeezed.

Kegs were used to transport the cider back home. It was left to rest in a wooden box and subsequently poured into demijohns (large bottles with a short narrow neck and encased in wickerwork). The cider was split into three uses. Some of it was bottled for commercial use and some for immediate consumption. The remainder was left in the demijohns to change into vinegar for domestic use.

Use of the Press to Make Wine

During the wine harvest, wicker baskets full of grapes were taken home, tossed into a large vat, and initially beaten with the aid of a stick before being crushed by foot. The forthcoming juice was drained off and put into wooden barrels. The pomace or grape residue was then carried to the press to be re-squeezed, thus producing a sweeter wine.

Free Use of the Agarla Press

The grindstones and press were available for use at no charge to the local population.

The program to preserve the rich history and culture of the Lower Valsesia has been supported and financed by the Regione Piemonte, the community of the Montana Valsesia and interested parties. It is designed to help educate students at the primary and secondary levels and can be used in artistic courses relative to antique painting techniques.

References

The copyright of the article Old Wine or Cider Press of Agarla di Breia Italy in Italian History is owned by Beverly Yip. Permission to republish Old Wine or Cider Press of Agarla di Breia Italy in print or online must be granted by the author in writing.