Today I want to discover to you how we live the harvest in Conzieto, this wonderful time of intense sensations and how my dream as a viticulturist and winemaker gradually comes true with each harvest.
Did you know that the word Harvest is derived from the Latin Vindemia and is made up of Vinum (wine) and demere (to cut)? Therefore Harvest is the action of collecting the grapes from the vine for the production of wines or for the direct consumption of the fruit.
We usually start it at the beginning of September, although logically each year it can vary, week up week down, depending mainly on the weather conditions that have occurred during the year and the maturation of the grape.
The weeks leading up to the harvest are very exciting. The culmination of many months of work is approaching and at the same time you feel the great responsibility of deciding the right moment when the vine is in its best conditions to start harvesting.
If the spring has been very rainy and the summer hot and dry, the vines create expectations of reproduction well above their possibilities. In this case, the previous months we carry out a thinning of clusters that helps those left on the plant to ripen more correctly.
On the other hand, throughout the summer the parameters of sugar, acidity and pH of the grapes are controlled. Initially, these checks are carried out every three or four days until the harvest date approaches, when they are done daily to find the exact day on which they are considered to have reached the necessary balance.
And finally the time comes when you decide to start
From then on, the activity, both in the vineyards and in the winery, becomes very intense and a very special atmosphere is generated. The bustle of these days and the mixed emotions is not comparable to any other time of the year.
The day begins first thing in the morning with the reddish colors of dawn that timidly give way to the radiant sun as a co-worker for the rest of the day.
Dressed in our hats and scissors, the harvesters distribute the tasks. We begin the harvest by selecting the best clusters in the vineyard itself, where we have more time and clarity to detect and discard clusters that we do not consider optimal, although later in the winery a review is given again in case something could have been overlooked.