How Are Grapes Harvested for Wine in Italy: Everything You Need to Know, From Technique to Tradition

In the collective imagination, "harvest" is a word that conjures up postcard images of rows of vines bearing full bunches of grapes, ready to be picked. It is certainly a moment rich in poetry, at once fascinating and crucial to the entire viticultural cycle: in particular, it represents the harvest of grapes destined for wine production (although it also involves table grapes) and which encapsulates in a handful of weeks centuries (but one could just as easily speak of millennia) of traditions, based on a profound connection with the land and the seasons, where various factors, more or less controlled by man, play a fundamental role. The term "harvest" derives from the Latin "vindemia", composed of "vinum" (wine) and "demere" (to remove), which, especially in the past (including the distant past of ancient civilizations), represented not only an important phase in the winemaking process, but also a moment of celebration, a celebration of work and the land. In short, a real ritual in which children also participated, which united rural and peasant communities, strengthening the social fabric, and which was passed down from generation to generation, characterized by hints of folklore that speak of blessings and superstitious ceremonies.

Not All Harvests Are The Same

Despite this more "romantic" side, the grape harvest is above all a practice that requires technique and a deep knowledge of the vine. In fact, we know that in Italy there are 545 wine grape varieties, including native, national, and international varieties, each with their own unique characteristics. Depending on their origin, the region in which they are grown, and the type of final product desired, not all grape harvests are the same. Let's take a look at the main differences.

When Are Grapes Considered Ripe?

It is said that grapes are harvested when they are ripe. How do you know? And what does it mean? Deciding when grapes are ready to be harvested is an art that requires experience, agronomic knowledge, and careful monitoring of the vines to ensure they are growing well and healthily. Tools such as optical refractometers are used to measure sugar content, and acidity is monitored to ensure the balance between these two elements is adequate for the purposes at hand: this is called technological ripeness. In addition to these parameters, winemakers also evaluate phenolic ripeness in red wines, that is, the development of tannins, polyphenols, and anthocyanins, and, more generally, aromatic ripeness, that is, the primary aromas that are linked to the variety and the specific growing situation. Another crucial aspect is undoubtedly the climate (which has changed in recent years): excessively hot or, conversely, rainy summers can advance or delay ripening, influencing the most appropriate time to begin the harvest. Of course, the skill of the winemaker should not be underestimated, as it plays a decisive role: directly tasting the grapes, to perceive the flavor or the consistency of the skin, provides precious clues as to when the grape has reached the peak of its quality.

The Different Moments of The Harvest: Early and Late

There is no fixed date for the grape harvest, but its seasons are summer and autumn. In Italy, one of the world's leading wine producers, it generally takes place between the second half of August and November, but the exact timing depends on several variables. In the Southern Hemisphere, however, the months are between January and April.

• Early harvest (mid-August – early September): This harvest primarily involves white grapes destined for the production of fresh, light wines or sparkling wines such as Franciacorta (predominantly Chardonnay). At this stage, the grapes are harvested with a relatively low sugar content, thus preserving more acidity.
• "Classic" harvest (mid-September – early October): Most of the harvest in Italy occurs between mid-September and early October, when the climate is generally milder and more stable. This is when many of the grapes destined for Italy's great red wines are harvested, such as the Sangiovese that forms the basis of Chianti.
• Late harvest (mid-October – November): Some grapes require more time to fully ripen, and for these the harvest can extend until November, as in the case of Nebbiolo or Aglianico.

Grape Harvesting: Manual and Mechanical

Harvesting techniques can also vary significantly, as the harvest requires meticulous attention to detail, including logistics. The choice falls on two methods: by hand or mechanically. Among the rules everyone agrees on is to proceed during the coolest hours of the day, avoiding the hottest hours, when the grapes could be damaged by excessive temperatures once removed from the vine.

• Manual harvesting: this is the most traditional technique and, in many areas, still the most widely practiced. It's a slow and laborious process that requires skill and attention, but it allows for a better selection of the bunches directly in the field. Workers walk along the rows with shears, cutting the best ones and leaving the less ripe ones for a later harvest. This process is usually reserved for the finest wines and for areas where heroic viticulture is practiced, such as in the mountains and on smaller islands, with smaller plots and rugged terrain, where even machinery would struggle to reach.
• Mechanical harvesting: with the advancement of technology, many wineries have moved to this solution, especially in large areas where the distance between rows allows it and the need to produce large quantities of wine. The machines used are designed to shake the vines and drop the bunches into containers that are then transported to the cellar, where the subsequent stages of transformation begin.