A crucial time that is supposed to be the fulfillment of a whole year of hard work.
The grape is hand picked, gently stored in plastic crates and taken right away to the cellar, where the crusher (destemmer) is activated. Grape juice is then pumped into the fermentation vessel.
It is important that everything is done with the right timing, to preserve the integrity of the grapes and therefore obtain a better quality of wine.
After the harvest, the vineyards look somehow relieved. During the next weeks they will turn into a breathtaking view: a wide variety of yellows, oranges and reds will paint the countryside.
It is now time to seed legume-like weeds again, to ensure the balance of the soil for the next year.
Crushed grapes start fermenting. New wines are now being born.
Roast chestnut with Maynozero.