The Harvest
Throughout the growing season, Domodimonti’s Agronomist carefully monitors vine growth. During the summer months, the vines are pruned reducing the fruit by 67%. This strengthens the vines, so that the remaining grapes get the maximum amount of nutrients and achieve their full qualitative potential.
The harvesting season usually starts at the beginning of September, but varies from year to year. We continue to use a traditional approach of harvesting grapes manually in spite of the higher cost. Our dedicated staff’s strict methodology helps determine grape ripeness by testing the pulp, skin and seeds, as well as other parameters such as consistency of ripeness, astringency, acidity and flavour. This regime allows us to precisely time the harvesting of each parcel of grapes.
All of our grapes are then carefully sorted for quality according to a strict standard of production. Only thirty percent of the year’s harvest is typically processed during vinification. The must is then transferred to a shoot where gravity pulls the liquid into stainless steel vats and begins fermentation.
