After initial sorting on the vines, the grapes are harvested by hand in small crates to prevent the berries from being squashed and bursting, which would lead to premature oxidation of the must.
When they arrive in the winery, the bunches of grapes go through a state-of-the-art destemmer which carries out a second sorting process.
A “Tribaie” sorting machine sorts the grapes a third time by measuring their density.
Finally, the evenly ripened harvest makes its way to the vibrating sorting table where a last sorting process is carried out by hand to remove any remaining green parts.
The berries fall into a mobile 5-hectolitre bin positioned at the end of the sortingline. This bin is then conveyed by electrical fork lift truck to the vat room. The vat-filling operation is therefore done by gravity-flow, the system is fast and handles the fruit with greater care.