September marks the start of a key economic activity in our local culture: the grape harvest. September is typically seen as the month for grape harvesting. In truth, various elements like the production area, weather, and type of wine being made, affect the start time. Depending on the grape type and weather, the grape harvest can start in early August for Pinots and sparkling wine bases, and last until late October for most white wines. Finally, the grapes for passito (sweet) wines can also be picked later, in November.
The method of grape harvesting also varies significantly. The manual method is joined by mechanical harvesting, where machines are used to pick grapes straight from the plants, or tools like electric pruning shears that make manual work easier. Technology often aids the wine industry today, with harvesting increasingly carried out by machines. This harvesting method delivers great results in terms of quality, product yield, speed, night-time harvesting, and cost-cutting, particularly when working on large areas. The crushing process, once done by people, is now performed mechanically. What was once done barefoot in wooden barrels is now managed and automated. The grapes are first unloaded, de-stemmed, and sorted by a machine. The must and skins then ferment for a few weeks before being separated during racking. After this stage, the wine needs to rest and mature unhurriedly before it’s bottled, sold and enjoyed!
Looking back, it’s fascinating to see that the earliest signs of grape picking go back to 10,000 B.C. in the Fertile Crescent regions. Here, the grape harvest was truly a religious thanksgiving ritual to the gods for the fruits the earth provided for people.
In Ancient Rome, they celebrated the “Vinalia Rustica” on 19 August – a festival celebrating Jupiter that traditionally marked the start of the grape harvest. The grapes were hand-picked using knife-like tools, put into small containers, and then tipped into “lacus vinaria”, vats where they were stomped on with bare feet. Interestingly, all other tasks were put on hold during harvest days. The whole family would come together to focus solely on field work. So, this activity is social and friendly, meant to bring people together, celebrate and enjoy each other’s company.
The grape harvest’s historical and cultural worth goes back to ancient times and has been handed down through generations via farming practices and traditions. Its cultural and traditional aspects, which made the grape harvest a yearly event of work and community bonding, also played a key role.
The process of turning grapes into wine is truly a journey. This old tradition has even deeper roots, being praised in Greek and Latin literature.
Collecting and sharing are the crucial words that symbolise this magic moment of the year: a gathering that blends tradition with innovation.
Hands grip the bunch and shears make a clean cut, letting the bunch fall into plastic buckets of various shapes and sizes. Men and women pack grapes into crates hauled by tractors, then head off towards the winery that has the privilege of transforming the grapes into wine.
Harvest memories
The days of harvest were most eagerly anticipated. Grape harvest was when a year’s work and toil would come to a head – sometimes unfairly blighted by sudden hail, harsh winters or ongoing drought.
Vineyard work involved many tasks: applying verdigris weekly, clearing weeds from between the rows, and ensuring the grapes aren’t affected by ash disease. The barrels, vats and baskets were loaded onto ox carts and wagons. At dawn, each farming family set off to the countryside to start work. Once in the fields, all the necessary tools were unloaded; Baskets and buckets sat under the pergola, ready for filling with grape bunches. Grape pickers cut them from the vine shoots with a swift snip of scissors or a knife’s edge.
When the barrels were full of grapes, they were tipped into a large container. The strongest carried this on their shoulders from the vineyard to the vat. Here, two or more barefoot lads were ready to crush the grapes.
Once the grapes reached the winery, they went into a machine that removed the stalks, the twigs that held the grapes together on the plant. The grapes were crushed and fermented, turning the grape juice into wine.