Percorsi nella Storia di Roviano/Routes into the History of Roviano Percorsi nella Storia di Roviano May 2017 | Page 49

momento importante per la vita sociale del paese e il vino
prodotto era bevuto tutto l’anno dai contadini durante il lavoro
nei campi dalle “cupelle,” piccole botti da cui si beveva a turno.
La sala contiene pigiatrici, botti, tini, “zuffitti” per lo zolfo,
fiaschi, brocche, forbici per la potatura…
Olive and wine growing
This room gathers tools for all stages in olive and wine
growing. The “pannuni” were used to collect the olives under
the trees, “scife” were used during the cleaning of olives, zync
was used to preserve oil, and tools for pruning.
In the same way, vine growing also required specific
procedures and stages: plant tending, vintage, wine pressing,
and vinification, which lasted from thirty to forty days. The
vintage was a pivotal moment for the village social life and the
wine produced was drunk throughout the year by the peasants,
as they worked in the fields. They took turns to drink from
small casks known as “cupelle.”
This room also contains crushing machines, casks, tubs,
“zuffitti” for the sulphur, flasks, carafes, and pruning forks…
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