Harvest at Vinea usually runs for five weeks from early September. We do not pick the whole vineyard at once. Each block is tasted every day, and we pick only when the seeds are brown and the skins taste ripe.
Before sunrise
The pickers start at first light, when the fruit is cool. Cool grapes oxidise less and ferment more calmly, which keeps the aromas fresh.
The sorting table
Every crate is tipped onto a slow belt and four people remove leaves, dried berries and anything that is not perfect. It is slow, and it is the single biggest reason our wines taste clean.
