Harvest time in Tuscany: la vendemmia

When we think of Tuscany, the first image that comes to mind is that of green and yellow hills, tall cypress trees and vineyards. Tuscan wine is a product of the highest quality, which has found great success on international markets and has made us famous throughout the world.
September is therefore a very important month for our region, it is when the magic happens, it is harvest time, la vendemmia!
At this time of year the grapes have reached maturity and can finally be harvested and transformed into high quality wine. Although nowadays, in large productions the procedures are facilitated and streamlined by agricultural machinery, in smaller, family-run productions, the harvest process has remained unchanged.

Family members, friends and anyone who can lend a hand, meet at dawn in the vineyard to begin work.
The grapes must be harvested strictly by hand and put in small wicker baskets when they are completely dry, because wet grapes can compromise the quality of the must. Furthermore, it is necessary to avoid harvesting during the hottest hours of the day and be careful not to damage the grapes so that they do not begin to ferment too soon.
The harvest is then placed inside tall bins and quickly taken to a cool place to proceed with the pressing. The grapes are then beaten with a wooden rod to break the skin of the fruits and start their fermentation.
Contrary to popular belief, the grapes are not crushed with feet, because however romantic this vision spread by the cinema may seem to us, it is better to avoid this method since it’s not very hygienic. Nowadays, other methods can be used.
It is also necessary to separate the grapes from the stems, a complicated job, especially in small productions where everything is done by hand.
Whatever method is used to break the grapes, this is absolutely a fundamental step because it is the moment when the juice is extracted, activating the fermentation process of the sugars. In this way the yeasts will transform the grape juice into wine.
The must is then placed in large stainless steel containers and will remain there until the end of the fermentation process, which lasts a maximum of ten days.
Now, after an exhausting day of work, it is time to celebrate all together. This is the moment when people gather at the table in conviviality to eat delicious home-made dishes made with seasonal ingredients.

The well-fermented wine will then be filtered and transferred into barrels of various materials, where it will be left to rest and mature until it will be ready to be bottled.

During this time of year, some wineries open their doors to tourists and enthusiasts who want to take part in the harvest. A truly unique experience.