From an oenological point of view, grapes should arrive at the winery in good condition.

Damage to the fruit can be avoided or limited by:

• Use of shallow containers
• Only using easily cleaned materials to ensure hygiene
• Limiting grape transfers
• Reducing load level and dumping heights
• Minimising delay before processing

After all the vineyard sampling, testing, forecasting and harvesting (under ideal climatic conditions), we will hopefully have a healthy grape crop ripe and ready for the winery and the first processes of winemaking.