The hand harvest

Posted By: Merkatu Interactiva In: Ultimas Noticias On: Comment: 0 Hit: 397

Scissors, boxes, trailer loads… everything is ready for a new harvest. The grapes are reaching a better state of maturity and is then, and only then, when we pick them to can get the best result: such a great wine. 

The harvest time is a period of huge stress but not a time for run, to pick fast the bunches and turn them into grape juice. The harvest is a slow, thought and always made by hand staff. This is the way we understand it. 

We have spent a whole year taking care, pampering, our vineyards and now is the key moment, the one that is going to let us stick out our chests and make wines of which we are proud. For this, care about every detail: temperature, salubrity of the fruit and experimented people who know our know how. 

One by one, cutted by scissors, we’re picking the bunches we see with the expected quality for the wine int which they are going to turn on. Before this, during few previus weeks, we take some samples of the berrys to decide when they’re going to be ready for being picked. This way, we put the bunches, slowly, in 15kg boxes that are placed into the tracks loads.  We have now maked sure that only the best clusters and without being crushed, came into the winery. We need the grape in it’s best: without squeezing or loosing juice. 

Once in the winery the grapes fall directly into the vats – for carbonic maceration young red – or go into a selection table and are destemmed for the rest of the wines. Thus, in the selection table, we can continue classifying the quality of the berries and remove the ones which are not suitables, or leaves which could came with the rest. 

The stems are also collected to can composte them and use them as natural fertilizer for vineyards. Meanwhile the berries fall down into the vats. 

There, downstairs, we’ll be witness of the first steps of the macerations, we’ll see the first grape-juices which provide us, with proud, the first valuations of the harvest.

Scissors, boxes, trailer loads… everything is ready for a new harvest. The grapes are reaching a better state of maturity and is then, and only then, when we pick them to can get the best result: such a great wine. 

The harvest time is a period of huge stress but not a time for run, to pick fast the bunches and turn them into grape juice. The harvest is a slow, thought and always made by hand staff. This is the way we understand it. 

We have spent a whole year taking care, pampering, our vineyards and now is the key moment, the one that is going to let us stick out our chests and make wines of which we are proud. For this, care about every detail: temperature, salubrity of the fruit and experimented people who know our know how. 

One by one, cutted by scissors, we’re picking the bunches we see with the expected quality for the wine int which they are going to turn on. Before this, during few previus weeks, we take some samples of the berrys to decide when they’re going to be ready for being picked. This way, we put the bunches, slowly, in 15kg boxes that are placed into the tracks loads.  We have now maked sure that only the best clusters and without being crushed, came into the winery. We need the grape in it’s best: without squeezing or loosing juice. 

Once in the winery the grapes fall directly into the vats – for carbonic maceration young red – or go into a selection table and are destemmed for the rest of the wines. Thus, in the selection table, we can continue classifying the quality of the berries and remove the ones which are not suitables, or leaves which could came with the rest. 

The stems are also collected to can composte them and use them as natural fertilizer for vineyards. Meanwhile the berries fall down into the vats. 

There, downstairs, we’ll be witness of the first steps of the macerations, we’ll see the first grape-juices which provide us, with proud, the first valuations of the harvest.

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