The #harvest in the Conegliano Valdobbiadene hills usually takes place in September, starting in the early part of the month and lasting for about 2 weeks. The exact timing of the harvest depends on a number of factors, including the weather, the ripeness of the grapes, and the winemaking style of the producer.
The hills of Conegliano Valdobbiadene are steep and terraced, making the harvest a labor-intensive process. Most of the harvest is still done by hand, with workers carefully picking the grapes and placing them in baskets. In recent years, there has been some experimentation with mechanical harvesting, but this is not yet widespread.
The grapes grown in the Conegliano Valdobbiadene hills are used to make Prosecco, a sparkling wine that is popular all over the world. The grapes are typically harvested when they are ripe, but not overripe. The ripeness of the grapes is determined by a number of factors, including the sugar content, the acidity, and the color of the grapes.
Once the grapes are harvested, they are taken to the winery where they are processed. The grapes are crushed and the juice is fermented to produce wine. The wine is then aged for a period of time, depending on the winemaking style.
The #harvest in the #Conegliano #Valdobbiadene hills is a time of celebration for the local community. Many festivals and events are held during this time, and the region is a popular tourist destination.
Prosecco DOCG is made in the Conegliano Valdobbiadene hills in northeastern Italy. The grapes used to make Prosecco DOCG must be 95% Glera grapes, with up to 5% other permitted varieties, such as Verdiso and Bianchetta Trevigiana.
The grapes are harvested in September, when they are ripe. The grapes are then pressed to extract the juice. The juice is fermented to produce still wine. The still wine is then transferred to large stainless steel tanks for the second fermentation.
The second fermentation is carried out using the #Charmat method. In the Charmat method, the still wine is fermented with a small amount of yeast and sugar in a sealed tank. The carbon dioxide produced during fermentation is trapped in the tank, giving the wine its sparkling bubbles.
The second fermentation takes place for about 30-50 days. After the second fermentation, the wine is aged for a period of time, typically 3 months. The wine is then filtered and bottled.
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