Harvesting machines

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The start and first stage of winemaking. Traditionally known as the ‘Weinlesebann’ (grape harvest ban ), the start date used to be set annually by the official authorities and, in accordance with old custom, publicly announced by firing a gun into the mountains. Today, this can largely be determined freely by each winegrower themselves. The quality designation ‘Spätlese’ no longer has any legally prescribed meaning in terms of timing under wine legislation. In Austria, however, a declaration of intent must be submitted to the relevant local authority on the day of the harvest for ‘Prädikat’ wines. Optimal ripeness of the grapes has a significant impact on wine quality. The period between the grape harvest and pressing or subsequent fermentation should be as short as possible to avoid unwanted contact with oxygen and loss of aroma.

Weinlese - Handlese

Harvest containers

An important factor in quality is the harvesting container in which the grapes are stored and transported after harvesting. High-quality grapes require small, shallow containers (as shown in the picture on the left) to ensure the grapes are not subjected to excessive pressure and can be transported to the press house quickly and, where possible, undamaged. This reduces the risk of damage and contamination by rot-causing bacteria. In some countries and regions, such as in Champagne, there is even a specified maximum filling height in centimetres. The lower the height, the better – but the harvesting process also becomes more labour-intensive. However, the traditional ‘butte’ is also frequently used.

Weinlese - Lesebehälter

Timing of the grape harvest

The ripeness of the grapes is measured using a refractometer to determine the must weight. The ideal time for the grape harvest is when there is a balance between the sugar and acid content in the grapes. In the vine’s growth cycle, this corresponds to the end of maturation with optimal physiological ripeness, which is...

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