Our vines are never precocious, we give them time to grow naturally.
I love the harvest, it’s a special time for us all, probably one of the most exciting of our job. Effort, happiness, commitment, expectation and the pleasure to get together, make intense working days rich in humanity. According to tradition, harvest culminates in a great final dinner during which we all meet in order to celebrate the end of a magical and secular event.
The aspect that perhaps most enhances my “peasant ego” is the challenge with nature, time and climate to understand the exact moment when our grapes have reached the right polyphenolic maturation and are ready to be harvested. That moment is in fact one of the most important variable steps for the quality of our wines and therefore represents an examination to which my experience is subjected every year. The margin of error is limited and not always weather conditions are good.
If for the acidity and the sugar content measurements we can rely on the help of technology, it is in fact up to my palate to determine through the tasting of grapes and seeds, when our grapes are expressing their best balance between tasting notes and tannins maturity.
Fortunately, thanks to the excellent exposure and our natural approach to cultivation, our grapes ripen more slowly and in a more balanced way, ensuring a slightly longer period of time to establish the best day for harvesting.
As with all the rest of our work, even at this stage, precision and attention to detail do not allow shortcuts. Each vineyard is harvested by hand in small boxes of a maximum of 15 kg and treated individually according to the different harvesting needs and subsequent vinification of the grapes.