Harvest occurs at the optimum level of maturity
In order to harvest ripe and healthy grapes, the winemaker analyses and tastes the berries, during about three weeks at the end of the maturation period.
The key elements of maturity are evaluated:
"The accumulation of sugars (glucose and fructose), the decrease in acidity, the concentration and the ripeness of tannins, the skin color and the aroma evolution.
Monitoring the evolution of sugar and acidity is a key factor in the determination of the harvest date. It also helps to anticipate the composition of the must and, to some extent, provides information on the winemaking method to adopt." (Emile Peynaud, Connaissance et travail du vin.)
The grapes are harvested in batches, identifying varieties and plots. Traceability is maintained until the blending.