The harvest still exerts a great fascination as it shows how the knowledge, dedication and experience of man succeed in transforming the grapes into “nectar of the gods”. Between the end of summer and the beginning of autumn, a ritual full of meaning is carried out, as well as one of the most important moments in the wine-growing cycle of our land.
The harvest and processing of grapes, first in must and then in wine, represent the perfect combination between tradition and innovation, where respect for the past is combined with modern techniques.
The dinner in the vineyard is new at Cantine Bertelegni
A unique experience to taste the taste of our land. On the occasion of the harvest, the Bertelegni cellars on the hills of Rocca Susella in the hamlet of Graminara, were organized two evenings among the rows of vineyards to taste the typical local dishes accompanied by selected wines.
The evenings, held last weekend, have seen the participation of many visitors, not only local but also from other regions, attracted by the opportunity to live an authentic and immersive food and wine experience.
The Bertelegni wineries, custodians of the wine traditions of Oltrepò Pavese, have been able to create an event that goes beyond simple tasting. Participants had the opportunity to walk among the rows, admire the autumn colors of the vineyards and witness the first stages of the harvest, discovering the secrets behind each glass of wine. The explanations of the oenologists enriched the experience, offering a deep insight into the complexity and beauty of the winemaking process.
The dinner between the rows, organized with care and attention to detail, proposed a menu that enhanced the flavors of the territory. From homemade cold cuts to fresh handmade pasta, to traditional desserts, each dish has been paired with a different wine, chosen to enhance the characteristics. The guests were able to appreciate the harmony between food and wine, in a context that paid homage to the cultural and gastronomic roots of the area.
This initiative is a concrete example of how food and wine tourism can become a development engine for local communities. Enhancing the excellence of the territory, raising awareness of sustainable viticulture practices and creating opportunities for producers and consumers to meet are actions that strengthen the link between the product and the territory, Contributing to the economic and cultural growth of the region.
The evenings also highlighted the importance of the short supply chain and sustainability, topics increasingly relevant in the Italian agri-food panorama. The Bertelegni winery, in fact, has distinguished itself not only for the quality of its wines, but also for its commitment to agricultural practices that respect the environment, protecting the landscape and local biodiversity.
In an age where the attention of consumers is increasingly turned to the quality and origin of products, events like this become essential to educate and raise awareness of the public, creating a greater awareness about the value of local traditions and productions. The Bertelegni wineries, with this initiative, have been able to demonstrate that wine is not only a product, but a story to tell, an experience to live, a deep bond with the land from which it comes.
Traditional harvesting techniques
The manual harvesting is the traditional technique used to select the best grapes and preserve the integrity of the grapes, giving rise to high quality wines.
After harvesting, the grapes are taken to the cellar for crushing, that is the process by which juice is obtained from the berries. The tradition requires “stamping on foot”, bringing to mind iconic scenes seen in movies like “The scent of wild must”.
At this point, the grape juice, now turned into must, is left to ferment in the appropriate tanks, where it will turn into wine thanks to the ability of the yeasts to transform sugars into alcohol.
After the fermentation period, the skins and sediments are separated from the wine (especially for red wines) and the aging is carried out in barrels or steel tanks, depending on the desired style. Then, around mid-November, the wine is racked further to remove any impurities and is ready for aging.
The harvest between tradition and innovation
Over time, the harvest has incorporated numerous technological innovations with the aim of improving the efficiency of the entire process, without affecting the final result.
For example, often the assessment of what is the ideal harvest time integrates the use of technologies (such as satellites and drones) to knowledge and experience, allowing to find the ideal moment for harvesting.
Although still used for the highest quality wines, the harvesting phase saw the introduction of grape-harvesting machines, that is machines able to harvest the grapes quickly and accurately.
The pressing phase also ended up using machinery capable of removing the stalks and squeezing the berries to obtain the must.
From fermentation to storage, the winemaking process has embraced various improvements, such as carefully selected yeasts and/ or latest generation systems for controlling temperature.
The professionals also keep their focus on the environment, trying to implement more sustainable practices such as careful water management, reduction of chemical treatments in the vineyard and the use of renewable energy in the cellar.
What is the future of grape harvesting in Italy?
The future of the harvest in Italy will always be anchored to tradition, that is that mix of techniques, knowledge and customs that have made Italian wine an excellence all over the world.
In turn, considering the future challenges, between drought or bad weather and fungal diseases, the technologies applied will continue to make the entire wine making process more efficient, fast and sustainable.
The wine-growing regions
Italy is an extraordinarily rich country also from the wine-growing point of view, considering that each region maintains its own vines and traditions. Among the most prolific are:
- Tuscany – Tuscany is famous for the almost sacred aspect of the harvest and its red wines such as Chianti and Brunello di Montalcino. It is no coincidence that thousands of wine tourists are attracted to the region every year.
- Piedmont – Land of wines such as Barolo and Barbaresco, and second in production, Piedmont is home to many varieties of grapes, first of all the Nebbiolo.
- Veneto – Not only the homeland of Prosecco. The region is dotted with a wide variety of grapes, from white ones like Glera and Chardonnay to red ones like Raboso and Corvina.
- Puglia – To identify Puglia only with the Negroamaro would be a mistake, since the region produces many wines, such as Nero di Troia, Primitivo and Verdeca.
- Sicily – Here, the harvest begins earlier than in other regions, thanks to above-average temperatures, and gives birth to wines such as Nero d’Avola and Marsala.
Copertina: Unsplash