Harvest The Moment Wine Begins

As a Food Technologist, however, I see it a little differently. It is the moment when science and experience come together to answer one very important question: when should the grapes be picked?

First of all, what is the harvest? Quite simply, it is the process of collecting grapes from the vineyard so they can then be taken to the winery and the winemaking process can begin.

When does it take place? There is no single set date. In Greece, harvesting can begin as early as August and, depending on the region, grape variety, altitude, weather conditions and the style of wine the producer wants to create, it can continue well into autumn. In fact, even two different varieties growing in the same vineyard may be harvested on different days.

But why? Because grapes change continuously as they ripen. Their sugar levels increase, their acidity generally decreases, while their aromas, colour and phenolic compounds also develop—including our beloved tannins in red grape varieties.

If we harvest earlier, we can retain higher acidity and achieve a fresher character. If we wait longer, we usually get higher sugar levels and a different degree of aromatic and phenolic ripeness. And let us not forget that sugars are what yeast will convert during alcoholic fermentation, mainly into alcohol and carbon dioxide.

So, how do we know when the right moment has arrived? We do not simply look at the grapes and say, “They’re ready.” Samples are collected and measurements are taken to determine sugar levels, acidity and pH. At the same time, the flavour, aromas, skins and seeds are assessed, along with tannin ripeness where relevant.

In short, choosing the right time to harvest involves a combination of measurements, tasting, experience and, of course, the style of wine we ultimately want to create.

But why not simply leave the grapes on the vine a little longer? Because every additional day brings a certain amount of risk. Heavy rain, a heatwave or fungal growth can change everything. That is why, during harvest, you wait as long as necessary—but not longer than you should.

Harvesting can be done by hand, with the grape bunches being cut and usually placed in crates, or mechanically using specialised harvesting machines.

You may also have seen harvesting taking place very early in the morning or even during the night. The reason is simple: lower temperatures help the grapes arrive at the winery cooler and make it easier to preserve their quality—something particularly important in warm regions.

Ultimately, the harvest is not simply about “picking grapes.” It is the moment when we decide that everything created over the previous months by the vine, the soil and the climate has reached exactly the point we want.

And so, even before the grapes enter the winery, the story of the wine that will one day reach our glass has already begun to be written.

Here’s to a successful harvest, with minimal losses and careful attention to quality.

And don’t forget your sunscreen—take good care of yourselves.