-> to keep the grapes fresh
During the day, temperatures are high, so waiting until 3 a.m. to harvest makes it possible to obtain optimal conditions and maintain the aromatic potential of the grapes.
Night-time harvesting also reduces energy consumption by optimising thermoregulation.
-> to limit the oxidation of grapes, except for very young or very old vines
-> to choose the time of harvest based on the vintage. In general, during the day, temperatures are high, so waiting until 3 a.m. to harvest makes it possible to obtain optimal conditions and maintain the aromatic potential of the grapes.
Night-time harvesting also reduces energy consumption by optimising thermoregulation.
Air is wine’s worst enemy!
The worst enemy of wine is air! Since the plots are all around the winery, it only takes 10 to 15 minutes to bring the grapes to there. As a result, there is no risk to the quality of the freshly-picked grapes.
-> to ensure the best selections.
Each plot is harvested at the optimal moment of ripeness. Sometimes when part of a plot is more in the shade, it will even be picked later, allowing perfect management of organoleptic concentrations.
