Winemaking and viticulture the world over have undergone spectacular changes since the 1970s, with the introduction of new concepts such as the effective control of harvests, monitoring of the primary aromas of the fruit and proper order and hygiene in wine cellars. These new methods have been implemented and assimilated to such a degree in Spain that some of the most modern wineries in Europe are now located in this country. But even before the different methods of making wine can be applied, it is important to take into account certain key aspects that will influence the final product.
Harvest
The grape harvest generally occurs between the end of August – beginning of September and mid-October, when the fruit has reached the desired degree of ripeness. The harvest is of vital importance, as this is when the first selection of the fruit is made: the success of the entire subsequent winemaking process will depend largely on the care with which this selection is undertaken.
Moreover, the fruit must be transported to the winery with the utmost care to ensure that the grapes do not undergo excessive pressure. If the grape is damaged or broken, it will lose its juice, causing undesired premature fermentation.
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