Harvest
12 September 20265 min read
Why we pick before seven
Cool grapes keep their acid and their perfume. Here is what a harvest morning looks like, hour by hour.
Harvest
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5 min read
Why we pick before seven
Cool grapes keep their acid and their perfume. Here is what a harvest morning looks like, hour by hour.
By half past six the pickers are on terrace four. The air is still cool and the grapes are too, which matters more than anything else we do in the cellar.
Warm grapes start to ferment in the crate and lose the bright acid that makes Assyrtiko taste of the island. So we pick fast and stop by ten.
The crates hold twelve kilos each, small enough that the bottom bunches are never crushed. By nine the first ones are in the press.
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