Since entering the summer, the fruits have swelled considerably, but remain green. Then, in the space of a few days the grapes begin to acquire its characteristic yellow or red color, it is the time of ripening. From there the ripening period of the grapes starts, during which will increase the concentration of sugars and acids decrease. All aromatic compounds, acids, sugars, tannins, colorants, etc., have been formed as a delicate piece of engineering within the vines. Cluster beans progressively store the resulting products, and will swell and slowly ripen in the sun.
In the final stage of maturation, both farmers and technicians strive to track the various parameters that determine the optimal harvest time. Control of sugars and acids in the fruit and good health of the vintage are key factors in achieving a quality wine. Alongside this field work, preparations are being finalized in the cellars. Vintage is a matter of family reunion, friends and neighbors, salted fish and beautiful potatoes.
There are multiple factors that determine the harvest date: climate, soil, location of the estate, cultivation techniques and variety, among others, which have a decisive influence at the time of collection.
Thus, from August to October, the island buzzes with activity. It’s time to pick the fruit of many months of work. The southern regions, warmer, are the first pick, while in the northern regions may be delayed until the last days of summer. The same synchronization is observed in altitude, starting the work on farms in coastal areas, being the last to harvest the located at the summit.
But farmers and technicians know that the work does not end here, adequate transportation to the winery is fundamental in obtaining a quality wine. Avoid overheating of the harvest and the use of appropriate containers to avoid crushing the grapes are some of the care to be considered at this stage.