HARVEST DIARY 2022 | POGGIO AL TESORO 19 18 HARVEST DIARY 2022 | POGGIO AL TESORO Le Sondraie, with its 53 hectares, it is the largest plot of the estate. Here they are two types of soils, clayey-sandy and sandy-pebbly, the vines are trained in part with the Guyot system and partly in Spurred Cordon. On this estate farm we have vineyards with sixths of plant larger than the “Via Bolgherese” vineyards and for this reason we have the chance to chance to work with tractors and machinery more effectively. Harvest at “Le Sondraie” During the harvest and early in the morning the countryside works following cellar needs, if we work early, the grapes arrive promptly in the cellar, which means that in the cellar they finish earlier. If we leave early in the morning, they end up in the cellar earlier in the evening because the grapes arrive on time. From these little details, you can see what is behind Poggio al Tesoro working environment: great respect and collaboration, a great sense of ethic from people that love working in team, the soil and have great esteem for each other. How do you do the sampling? The grapes, in the period before the harvest, are collected in a homogeneous way. We collect approximately three kg of grapes out of a total of 60 quintals of product. Choosing a sample is never easy, but there are precise techniques to follow: we must always make samples in the same rows, start early in season, and see how their maturation continues. The sampling, therefore, is not only done in the final phase of the harvest, but throughout the maturation process. To analyse a sample, we take a half bunch grain on each side (example one in the sun and one in the shade), for a total of about 300/400 grains. These are sent in the laboratory to obtain specific results: acidity, ph., sugars, the possible alcohol content. All values that help the winemaker and the agronomist to decide the best time to go into harvest: this phase is an important action during the harvest. In addition to laboratory analysis done with the help of technology, we must always remember the value and importance of the work done by people: tasting, the experience, these elements are fundamental and essential in this decisionmaking process. The harvest at The Sondraie began on 17th of August with the Rosé for instance the Syrah and the Cabernet Franc followed by Merlot, and then continue with the Vermentino. Sampling
RkJQdWJsaXNoZXIy NDMxMQ==