02 September 2022
How to do a grape harvest? | Castello Banfi Wine Resort
Grape harvest: everything you need to know
In the complex process to transform the bunches into fine wine, the harvest is the most fascinating and evocative time. For centuries, the wine grape harvest has been one of the events that marked the passing of time and of the seasons, and today still, it is a unique experience, to be enjoyed first-hand.
The word “grape harvest” applies specifically to the collection of wine grapes, and, through the expert mix of ancient traditions and modern technology, it is the first step that leads to the production of fine wine, such as Banfi’s. Knowing how a grape harvest is done, how harvesters are called, and the secrets to recognize the best bunches will help you appreciate the value and prestige of the finest vintages.
When is the grape harvest done?
Harvesting times depend on the grape variety and on the climate. Indeed, the grape degree of ripeness is strongly affected by the soil, sun exposure and climate conditions. The harvesting period changes every year. In Italy, and in Tuscany in particular, the harvest is traditionally done between September and October, even though, over the last years, grape harvests are often earlier, and start as early as the end of August.
The best time to collect the wine grapes at the right degree of ripeness is the cooler period of the day, preferably early in the morning. Excess heat can lead to fermentation of the grapes in the baskets, thus ruining the fruits.
How to harvest: manual and mechanical collection
Grape bunches can be collected in two different ways:
● Manual collection
● Mechanical collection
The first method involves dozens of expert operators (wine growers), who select, one by one, the bunches to be used to make the wine; while the second method involves the use of harvesting machines that gently shake the vines, making the grapes fall into special containers.
Clearly, the second harvesting method is faster and less costly. However, it does not ensure the perfect grape quality. Only through a careful selection can the best grapes be selected, to obtain a fine wine.
How is the manual harvest done? Using special scissors, ripe grapes are removed from the plant, and then deprived of their leaves and placed in specific containers, paying attention not to squash or damage them.
The grape harvest phases
In the Banfi estate, where the Castello Banfi Wine Resort is located, grape harvest phases are carefully marked with the attention to details that has always characterized our company.
Collection
Everything starts in the vineyard, among the orderly and flourishing rows. The first phase of the grape harvest consists in collecting ripe grapes, entrusted to the experience and deep knowledge of grapes by Banfi wine growers, who manually select the best grapes, with scrupulous care. Only flawless bunches, at the right ripeness, are selected for wine making, and then collected and placed in the vats.
Pressing
In the near past, the second phase of the grape harvest - pressing - represented a time for gathering, and a true collective feast. In the old times, during the grape harvest, all the population, including children, gathered round in the fields, and pressed the grapes in large vats, barefoot.
Every day, the grape pressing phase is entrusted to special farming machines and destemmers, which crush the grapes and press them, after removing the stems.
Some wine companies and Wine Resorts, such as Castello Banfi, deeply rooted in the territory and traditions, offer guests the chance to visit the wineries and enjoy the activities carried out during the grape harvest.
Fermentation, refermentation and aging
The last phases of the grape harvest and wine production concern wort and technological innovation.
Alcoholic fermentation, which starts right after the pressing phase, usually lasts between seven and ten days, and is done in controlled-temperature barrels, with specific materials to preserve the grapes’ integrity and richness.
Lastly, the wine is left to age in environments at specific temperature and humidity rates, and only when it reaches the result the Wine Experts team desires, it is bottled and, after a resting period in the bottle, launched on the market.