“It didn’t take long, given the size of Volpaia and the smell of fresh grape juice, to find our way to the processing area, and several of the staff happily let us “nose” around as the tractors emptied their loads, and the grapes were churned down a hopper, under the lane, and finally into the crushing “shed”. Quotes are definitely necessary here, since the “shed” was actually the converted remains of a church built sometime around the end of the first millennium!”