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Harvesting Wine Grapes in Italy
La Vendemmia – the wine grape harvest in Italy
Part 1 – technical considerations In Italy, grapes intended for use in wine are harvested beginning in mid- to late September. The primary factor determining the time of harvest is, as with any fruit, the maturity of the grapes themselves. In general this is determined by the ratio of the amount of sugar and acid contained in the individual grapes. For wine grapes, there are many factors which influence this measurement. • Climates and micro-climates: grapes in southern Italy mature faster than those in the north; grapes on the side of a hill more exposed to the sun mature faster than those deeper in a valley; at higher altitudes, grapes mature more slowly.
• Type of grape: white grapes generally mature faster than red grapes; different varieties have different maturation times.
• Type of wine being produced, which determines how much of certain components are desired. Generally speaking, there are three main components:
o Sugars: more sugar will produce a higher alcohol content. The right amount of sugar is critical for the fermentation process.
o Acids: acidic components are important for inhibiting bacteria on the grapes themselves (thereby avoiding plant diseases and spoilage) and for the preservation of the wine.
o Aromatic components: these vary during the maturation of the grapes, and contribute to the flavor and aroma of the wine eventually produced. Grapes can be harvested either manually or mechanically. Manual harvesting is done for wines of high quality and spumanti made by the classic fermentation method. In this case, grape bunches are selected individually by the pickers, a method which inevitably leads to a higher cost of the final product. Mechanical harvesters speed up the process and reduce the price to the grower; but a final elimination of grapes which are immature or not satisfactory must be done by hand to assure a quality wine. No matter the method of harvest used, some hard and fast rules must be followed. Grapes must never be harvested when they are wet, either from rain, fog or dew. Water can affect the quality of the must (the raw juice before fermentation), and can also hasten the spoilage of the grapes through mold growth. The harvest should not be done during the hottest hours of the day, to prevent the initiation of premature fermentation. The bunches of grapes must be collected in containers which are not too large, to avoid crushing those at the bottom, and they should be transported as soon as possible after harvesting to the place where the wine will be produced, to preclude undesired fermentation and maceration.
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Contributor's Note
For more information about this seasonal activity, see my article about [t]Wine Grape Harvest In Italy[/t]
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vines in Chianti
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