ic Battalion
Aggielife
Page 3 • Tuesday, July 2i
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Harvest Festival gives community opportunity
to experience winemaking process first-hand
)
BY BRIAN FLEMING
The Battalion
C ollege Station has never seemed closer to
Italy as it has during this year’s Messina Hof
Harvest Festival. This annual evpnt allows
participants to actually take part in the wine
making process. |
Cindy Schellenberg, public relations director
for Messina Hof, said the Harvest Weekend has
become a summer tradition fqr the Brazos Valley.
“The winery has been here since 1983 and this
is our 17th public harvest,” Schellenberg said “It
began with a group of international students from
Texas A&M University who wanted to participate
in the harvest, because it was something com
fortable for them coming from abroad. It basical
ly made them feel close to home.”
Schellenberg said over the years, the harvest
festival has grown considerably.^
“As of last year, [the festival] has grown to
1,500 participants. Each weekend we filled the
place.” Schellenberg said.
Schellenberg said Messina Hof is proud of the
festival’s growth.
“It has been really exciting for us to see how
much our festival has grown and how so many
people take such an interest in the harvest aspect
of winemaking,” Schellenberg said,
Schellenberg said the festival allows partici
pants to see the winemaking process from start
to finish.
“Most reactions have been of surprise — that
■W—'i mi
you can actually harvest [grapes] in Texas,” Schel
lenberg said. “What is interesting, though, is that
grape vines are actually a part of the Texas her
itage dating back to the Spanish settlers because
of the native grapes that grew here.”
Schellenberg said the native black grape, called
the LeNoir, covers the 40 acres of the vineyard.
For this harvest, Messina Hof combines the joy of
traditional grape stomping with the modern
process of making wine.
"Originally, people smashed them with their
feet,” Schellenberg said. “They did the grape
stomping in the big barrels and vats. Today we
have moved up to machinery. We still do the
grape stomp to fulfill the dream or idea people
have when they come to a vineyard, and those in
volved do still get to see the actual process as
well.”
Schellenberg said participation in the harvest
as well as employment at the winery is an excel
lent experience for the students involved.
“[The students] can see exactly how an oper
ation such as this runs, from the agricultural end
on into the production process and into the
restaurant,” Schellenberg said.
Whitney Wolf, a senior recreation, park and
tourism sciences major, is interning this summer
at Messina Hof and is the harvest coordinator.
“This opportunity definitely gives me a good
learning experience and is a great foundation for
what I want to do after graduation,” Wolf said.
see Wine on Page 4.
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