The harvest is manual. The colheiteiro must use scissors. Other sharp object will not do. The knife, for example,
yet that provides faster cutting and less tiring than scissors, hurts the grape more easily and makes it difficult to
removal of damaged fruits. Remove the rotten fruit - bruises, dry etc. - is crucial. The presence
these fruits at the time of crushing, when we began the process of wine production, is compromising.
Removed from the vine, the grapes must be placed carefully in a plastic box, a maximum of 25kg. These boxes
must be perfectly clean, so that no contamination. Throughout the harvest time it takes to wash them.
The reason for the 25kg limit for the size of the box is a precaution against damage to the grapes. Larger boxes, when full,
have many bunches. The friction between them and the same weight as the bunches placed on top will have on
low affect a good portion of fruits
It is important that the grapes are not harvested bruised or damaged inside the box. The output of the juice before time
Crush anticipates the fermentation and facilitates the development of undesirable microorganisms. Made all the harvest
the fruit must be transported imediatamante.
A bunch harvest requires verification of a total lack of maturity and moisture on the outside of the fruit.
View of a bunch of grape ripeness.
The curls should be cut with scissors and deposited in boxes of 25kg each max avoiding that damage the grapes.
Transport needs to be done mediately.
The maximum storage for the harvested grapes, even in a cool and clean is one day. The penalty is compromising
all wine quality.
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