Ever wonder about what happens to the grapes between harvest and bottle? Here’s a quick photo shoot to show an important step that d’UVA takes: washing the grapes.
The grapes are gathered by hand and collected in crates. They’re carried to the winery, where the temperatures are lowered in order to prepare them for washing.
They’re carried to the winery, where they’re unloaded into washing bins, part of a machine made for this kind of work. “A true cleansing of the grapes,” explains the head of Alimentary Microbiology and Technology of the Institute of St. Michael in Adige, Agostino Cavazza, “gets rid of the heavy metal content present in the grape must, overall the copper sulfates.” Copper sulfates are the only fungicide whose use is consented for organic agriculture. Washing the grapes also gets rid of dirt, dust, insects, spiders, and all the other particulates that the grapes inevitably picked up during the summer months.
Two operators oversee the operations as conveyor belts carry the grapes to be rinsed, washed, selected and dried…
…the first of which is a quick rinse that gets rid of leaves, twigs, sticks, and stems
After a third washing, the grapes are manually checked and dried with a high pressure jet of air. Once clean, healthy, and dry, the grapes are ready to be pressed into juice that will become d’UVA. And, it’s in such good form from its careful care that there is no need for additives, conservatives, colors, or aromas at all.
It’s long work and requires lots of concentration, but it guarantees the top quality product that we want to bottle.
Photographs by Enrico Di Martino
Written by Wilma Zanaglio
Translated by Diana Zahuranec