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Manual harvest

Traditional form of harvesting in which the grapes are manually cut from the vine using a vine knife (pruning shears). If necessary, the state of ripeness (must weight) is determined beforehand using a refractometer. Each grape is visually inspected according to the desired wine type or selection. Unripe or rotten grapes (sometimes also individual berries) are sorted out. This means that only physiologically ripe grapes are processed.

Weinlese - Handlese

If necessary, this is done in several passes (tri), in each of which only the best grapes are harvested. Many producers consider manual harvesting to be a prerequisite for high grape quality compared to mechanical harvesting using a grape harvester, for example. The grapes are transported to the press house as quickly as possible in order to prevent oxidative processes. See harvesting and pressing for more details.

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