GRAPE HARVEST

EVERYTHING WITH GREAT CARE

Grape harvest must take place under the best circumstances. Harvest should never be done during very hot days or at noon, but during dry days, when there are no dew drops. One must select ripe and healthy clusters. Grape should be transported quickly and properly to the vineyard. Then grape must be destemmed, and grains must be taken to the fermentation tank.

The juice exuded by each grain provides the perfect environment for the development of microbiological life stuck on the bloom of the grain. This means that the proliferation of yeasts and bacteria is out of control, which is frequently crucial for the fermentation process and for the quality of the wine.

SELECTION AND DESTEMMING

CRUCIAL PROCESSSES FOR ASSURING THE BEST QUALITY

The fruit must be entire until it reaches the selection table, where not only all the remainders are removed but also everything that may interfere in the quality of the wine.

The destemmer is the machine that separates the grain and the stem. This is a very important phase, where the grain must not be broken. Otherwise the broken grain will generate juice that will start fermenting out of control. This is a source of harmful bacteria for the good wines. The quality of our wines comes from the most rigorous administration of the fruits in the vineyard and during the production.