The grape harvest is a professional activity from which many different results can be obtained. For this, we must prepare the vineyard well for years, a fundamental task to overcome difficult events and, normally, this can only be fully implemented over small surfaces. The moment you implement the harvest is of critical importance. But that’s not enough. You must instruct the harvesters, harvest with them and understand their difficulties, misunderstandings, doubts; but also explain what you want with practical examples and checks. This is the mandatory premise if you’re to talk of organic-natural wines. Do not underestimate these rigorous choices. They involve a certain reduction in yields, do not guarantee regularity of production and quality over the years, and there’s the certainty of some ‘lost’ years. But also the potential for truly amazing vintages.
|The grape Barbera...ready|
|A lesson in grape harvest|
In my memory, the year 1977 marked a big ‘rift’ between the grape harvest and the gathering of grapes, especially in the case of the White Moscato grape in Piedmont. Climatically, it was a year without sun and with incessant rains, in short, a real setback for the grapes. For me, it was my first opportunity to see how the grape harvest was becoming a task of total ‘collection’; after all, they’d worry about it in the cellar. Then the wine sector divided into three groups: those who dedicated themselves increasingly to a perfect harvesting choice, those who entrusted it to mechanical harvesting and those who went on with manual but almost undifferentiated harvesting.