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Harvesting


At the end of August and the beginning of September, the houses of winemakers located in the hills of Conegliano and Valdobbiadene are abuzz with work. They prepare all the devices necessary for grape gathering and wine-making; experts walk along the rows looking at each bunch, evaluating their size and compactness, checking to see if they have a pyramid shape and winged thickness. Grapes must be medium-large and have an ellipsoidal shape with light green dotted skin, which becomes citron-yellow once ripened. Weather forecasts are checked and the last inspections carried out. Then, the big day finally arrives and the process kicks off.

Harvesting is an ancient rite with quasi-religious undertones. Farmers and workers go out among the rows, onto impervious ridges that not even motorized tractors are able to reach. The area becomes a clamorous anthill, ringing with folk songs that are carried down the valley like a swelling river full of emotion, because finally, a year's worth of work is about to be repaid. And so, workers move up and down the terraced landscape, careful not to lose a single bunch or a sole grape. They are gathered into crates and set aside without too much trauma and minimal crushing which would cause the grapes to lose their fragrance, perfume and special aromas.