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THE HARVEST
The grapes are handpicked, and since 1998 Bodegas Vihucas has been harvesting by night when the temperatures are cooler.
In this way, it is possible to avoid excessive daytime heat which can cause an uncontrolled growth of microorganisms and mold in the grapes, leading to early fermentation under conditions that are not favorable to the production of quality wine.
Night harvesting also allows the fruit to arrive at the bodega as fresh as possible, thus preventing any undesirable maceration and oxidation of the grapes, by reducing the natural enzyme activity of the grapes to very low levels and allowing the juice to absorb all the fruity properties of the grape skins.
Harvest time is determined by tasting the grapes, along with the results of a chemical analysis which determines the exact level of sugar and acidity of the fruit.
THE ANNUAL CYCLE OF THE PLANT AFTER THE HARVEST
Pruning: This is carried out during the winter. The vines are grown on trellises and the old Cencibel (Tempranillo) vines that used to grow in bush vineyards have been changed and are now also on trellises. Pruning is done to favor the formation of a continuous string of productive vine shoots at the lowest level of the vine, protected by the next two upper levels of shoots with foliage growth. The wire fencing is reinforced at each level, permitting the wall of foliage to grow in an orderly manner that is wide enough to protect the clusters.
Sprouting: At the beginning of the spring, the shoots are formed that provide plant cover. No watering is needed because the soil generally maintains reserves from the autumn and winter rains.
Flowering and setting: spring. During this period, green pruning will be carried out and the size of the clusters will be controlled to adjust the plant’s production to its potential yield.
Envero (ripening color change period): starting at the onset of the summer. The fruits become fuller and finally begin to acquire their characteristic color. At this time, green harvesting is carried out, if still necessary, to remove any small clusters that have not ripened adequately. An exhaustive control of water conditions is carried out and water is added only to the extent necessary in order to maintain a certain degree of water stress, thus hindering plant vigor (vegetative growth) in benefit of the ripening process of the cluster.
Ripening: end of August, start of September. At this time, the plants are monitored on a daily basis. The tasting of grapes begins in order to determine the moment of optimum maturity, which will be supported by a chemical analysis to accurately determine the exact moment for harvesting.
