The grape harvest starts in the first decade of September and it mostly depends on the moment in which the grapes reach the desired ripening level, the grape harvest time is mostly due to the spring climatic conditions and to the grape typology. Usually in our firm the grape harvest begins with white grapes and firstly the white Pinot and the Chardonnay, two very delicate species of wine most of all in an organoleptic point of view; continuing with the Serprino, the Prosecco and the Fior d’Arancio ( Yellow Muscat) and finishes with red grapes as the Cabernet and the Merlot.
The grape harvest is mostly manual which gives the possibility to select the clusters and eventually to leave the less mature clusters on the plant; in certain cases the grape harvest can be mechanical with grape-gathering machines that speed up the work. The manual harvest is made using cases filled and transported in the wine-cellar where the grapes are destemmed, instead the mechanical harvest is made by the lateral shake of the plant where the product that falls is picked before it reaches the ground, cleaned from eventual impurity and placed in a hopper that is subsequently emptied in provided trailers. In manual harvest a method used is the so-called scalar grape gathering which consists in gathering grapes of the same vineyard in subsequent moments, in relation to the ripening degree of the single clusters.
With the term “wine tasting” we mean the technical process oriented to determine, in the most objective way, the organoleptic characteristics of a wine, to estimate the quality or rather to establish possible defects.
The wine tasting is performed, not only for personal pleasure, also to estimate the agreement to the features expected by the wine production specifications and rules. There are many methodologies of wine tasting developed by the various organizations that deal with wine but all of them expect substantially three separate stages of sensorial analysis: visual, olfactory and taste analysis.
It allows to give a first evaluation of the product, such as:
The main parameter that are evaluated are:
The taste analysis is done by the Tongue, the tongue is an organ that has sensors (the taste buds) that allow to recognize only four basic tastes: sweet, sour, salty and bitter. Generally speaking , the sweet taste is perceived on the tip of the tongue, the acid taste on the sides, the salty taste on the edges, the bitter on the bottom; on the central part of the tongue you perceive tactile sensations. The parameters that are evaluated are:
The conclusive phase
After completing the three phases of sensory analysis we arrive to the conclusive stage, aimed at describing the general feelings derived from considering all of the parameters. In this phase it is defined the stage of development that measures the age of the wine in relation to its quality and therefore to its future evolution and harmony that reflects the general quality of the wine and the consistency of the sensations provided by the three exams
I: the ideal temperature for storing wine should go from 12 to 16 degrees. It is also tolerable if the temperature remains constant from 18 to 20 degrees. A heat shock from hot to cold or vice versa should be absolutely avoided, which damages the wine and the cork.
II: it is better to have an underground room without light, which alters the wine, because of the strength of the rays and because of the heat it produces.
III: humidity is a friend of wine, being careful not to damage the label, the true identity card of the wine.
IV: the bottles should be kept horizontal, to keep the cork always humid because of the contact with wine and therefore less permeable to air.