The ripeness of the grapes and the date for harvesting are determined using two methods. The analytical method measures the sugar, acidity and tannin levels of the grapes. These tests give an idea of the ripeness of the grapes, the skins and the seeds.
However, tasting the grapes remains the most important factor in deciding when to harvest.
The grapes are picked by hand as much as possible but can also be harvested by machine if the circumstances or conditions require it.
The grapes are sorted by an optical sorting machine before they enter the winery: this extracts any foreign objects, separates whole grapes from burst grapes and sorts the grapes according to their ripeness. Only whole, healthy and sufficiently mature grapes are kept.