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Up to three times every Summer, between the beginning of July and the
beginning of August we
cut the still green grapes to reduce production quantity and to maximize
quality. This practice is called Green Harvest and requires great skills,
since the grape quantity needs to be reduced to an optimal level, judging
past and future weather and vintage conditions.
Producing only small quantities, yields of 2,500 bottles per hectare, is the only
way to transmitting the characteristics
and identity of the terrain and of achieving great quality and
obtaining high concentrations of sugar and fruit flavors in the grape juice.
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