Harvest Season at Le Vigne
The most wonderful time of the year.
Paso Robles wine region is celebrated and renowned for its rich terroir and diverse wine offerings, but nothing compares to the excitement of the harvest season. The Le Vigne vineyards are bustling with activity, and we wanted to pull back the curtain and give you a closer look at how our wine grapes are carefully gathered and processed for your enjoyment.
The Magic of Harvest Time
Harvesting wine grapes at Le Vigne is more than just a job; it’s a celebration of the year's hard work. Typically, the harvest begins in late summer to early fall, when the grapes reach their peak ripeness. For us, this is a crucial moment, as the balance of sugar, acid, and tannins will influence the character of the wine.
Choosing the Right Time: Determining the perfect harvest time involves tasting the grapes and analyzing their sugar levels, acidity, and flavor profiles. The goal is to pick when the grapes have developed the ideal balance of these factors, ensuring the best possible wine.
Machine Harvesting with Optical Sorters: At Le Vigne we use advanced technology to ensure the highest quality fruit is collected. Machine harvesting is a common practice, and modern machines are equipped with sophisticated optical sorters. These optical sorters play a crucial role in the initial selection process.
How It Works: As the harvester moves through the vineyard, it uses mechanical shakers to detach the grape from the vines. These clusters are then conveyed through a series of vibrating screens and optical sorters. The optical sorter uses cameras and sensors to identify and remove any under-ripe, overripe, or damaged grapes, as well as extraneous debris like leaves or stems. This ensures that only the best grapes make it into the hopper.
From Hopper to Crusher
Once the grapes have been harvested and sorted, they are transported to the winery. The grapes are dumped into a hopper, a large container that feeds the grapes into the next stages of processing.
Crushing and Destemming: With the grapes securely in the hopper, they are then directed to the crusher-destemmer. This machine performs two essential functions:
Destemming: The destemmer removes the stems from the grapes. Stems can impart unwanted green, astringent flavors, so removing them helps ensure a smoother, more refined wine.
Crushing: The grapes are then gently crushed to release their juice. This step is crucial for the extraction of color, tannins, and flavor compounds from the grape skins.
Pump Overs: Ensuring Optimal Extraction
After crushing and destemming, the grape must (a mixture of juice, skins, and seeds) is transferred to fermentation tanks. To extract maximum flavor, color, and tannins from the skins, winemakers perform "pump overs."
What is a Pump Over? During fermentation, the grape skins float to the top, forming a "cap." Pump overs involve pumping the liquid from the bottom of the fermentation tank over the cap. This process keeps the skins submerged and maximizes extraction. It also helps maintain a consistent temperature and aerates the wine, promoting healthy fermentation.
