So in 1974 Colin Fraser bought 7 1/2 hectares in a village he calls Castel Sabino. No water, dilapidated house, old olive trees and a beautiful oak.  He had to call on the services of a water diviner who did find water with a forked twig, 105 meters underground. The house was rebuilt in the local stone and tiles. The olive trees and rocks were removed and the land carefully measured, all before a single vine could be planted.  Next he had to choose which vines he wanted.

Colin Fraser wanted to produce the best wine he could and naturally followed the modern methods, shocking his Italian village neighbours who were very suspicious of any wine that was not "natural", believing that the addition of chemicals spoiled the taste of the wine. When, for example, Colin put a small amount of sulphur dioxide in his must to kill any wild yeasts before putting in the commercially prepared yeast, his neighbour Ferruccio was suspicious. But as Colin explained the reasons, he became interested.

Colin Fraser was the first man to make wine commercially in this area and did it so successfully that his wine made it into the Italian wine guide. Anyone who likes wine and is interested in the "how" of wine making will enjoy Working with Bacchus. I had no idea until I read the book just how complex a process it is. 

Working with Bacchus is a must for any reader who loves wine, has dreams that he or she is determined to pursue until they become reality, is fond of Italy, appreciates a great sense of humour and above all loves stories well-told. Colin Fraser opens his door to you: you enter his life in 1974 and you reluctantly leave it again in 2004 with a taste of wine in your mouth, a newly gained knowledge of grape growing and wine making in your head and a bit of nostalgia in your heart.