The Italian cypress is a tree that is decimated by the natural process called "contamination." This happens when excess water, minerals, and bacteria from the soil mixed with the resin of the tree and form the patina, or coat, on the tree. A good way to clean up cypress is to make a pitch, or shake, using half-and-half water. You will need about eight gallons for each five gallon pitch.
To make the shake, you will need two pounds of fresh grated cypress. Of course, if you don't have it, you can substitute pineapplesauce for the water. Place the cypress in a pan and bring to just below room temperature. Don't use ice, since it will expand and the water will solidify.
Add three and one-half tablespoons of lime juice and fifteen cups of distilled water. Stir to combine. Bring to a boil and simmer for thirty minutes. Strain into clear glass container. If your recipe calls for this to be done in the refrigerator, remove it and place in the refrigerator for later use.
Dissolve the sugar and water in one pan over medium heat. Add the cypress and stir until it becomes smooth and creamy. Add the yeast and let it sit, covered, for about five minutes. It will begin to ferment when you put in the warm water.
After five minutes, take the stand mix out of the refrigerator and cut it into three parts. Add the sugar and water and pour them in through the funnel into the bottom of the container. Cover the jug tightly and let it ferment for three days. At this point, your Italian cypress will be ready for the sandeck. It will taste better as it matures.
You can store it in your refrigerator until it is time to use it. Italian cypress cost about eight dollars per pound. It's a heavy wood, so be sure to store it in a cool and dry place. It will last a long time, but if you plan on aging it, be careful. This high quality wine can easily get out of hand.
If you want to age it more, you can add the cedar chips around the grape skin to bring out the color of the wine. This is where the true flavor of the wine begins. Cypress has a very distinct flavor, one that is very sweet, smoky and woody. You need to have at least a dozen grapes to produce a good vintage.
The best years for making Vino Nobile Italian Cypress Costanera are from late summer through early fall. You do not need any special equipment. Just select a good location and spread the grapevines apart. They will vine long before you know it.
You should expect to pay at least ten dollars per gallon. The more grapes you use, the higher price you will pay. If you produce an abundance, it may cost more. If you are just starting out, try to get started at a lower price point. It may take time to develop your relationship with this grape. But, with patience, you will be rewarded with great wine.