At Abargues, harvesting is always done by hand. By using traditional harvesting, we ensure the quality of the final product. This is a craft and has been done for thousands of years. But it also has some factors that perhaps not everyone knows about. How do we decide the point of harvest? We use two different visions: one more scientific and another more human. On the scientific side, by means of measurements, we are able to see how much sugar is being generated, how much photosynthesis the plant is undergoing where we check if it is of high potential and at what moment it stops carrying sugars. When the plant loads less than 5 mg/L per day and is approaching 14 degrees, it is time to harvest. This way we have the fruit at its freshest and no dehydration.
But the human part is also very important. During these weeks, while we take the samples we are able to measure, we check the skin. As it develops from a more vegetal stage, the tannins mature over time and become sweeter. The seeds, which at one point may be more greenish, turn to a browner tone, crunchy, even reminiscent of cocoa. Another very important thing is the connection of the cluster with the berry. This small union is called “pinchelo” and when it detaches, if there is a good amount of anthocyanin present, it indicates that it is possibly the moment to cut the grapes. Another reliable indicator who always verifies and gives us the starting signal is our dog Lola. When we take the samples, and Lola comes closer to ask for a grain of grape, it is usually when the grape is more ripe and it is when we are close to the perfect moment of maturity.
We have spent the whole year pampering and caring for the vines until they are at their optimum point to delicately cut them. Picking the grapes by hand is less damaging to the grapes, as they are handled more carefully and the harvesters can see and select the most perfect bunches. Did you know that when we harvest our precious grapes we do it using 10 kg boxes? Have you ever wondered why? It is more important than it seems. By using 10 kg boxes, we reduce the weight pressure of the harvested grapes. In this way we also ensure that we do not lose a drop of grape must and there is no risk of oxidation or any early fermentation starting.
In all this labor of love, manually transporting the grapes to the winery also allows for more precise temperature control throughout the process.
Manual labor is indeed much more work, but it also involves a deeper connection with nature and a respect for the environment. This translates into our wines being of the highest possible quality. What better way to have a feel for the land and all that it offers us?
