A Day at the Winery During Harvest Time

By Laura Conde, wine writer 

The harvest is without a doubt the most intense moment of the vinicultural year. This is when theory is put into practice and all the work that has been done throughout the year starts to take shape. The romantic air that usually envelops this time, however, conceals a reality of highly complex logistics that vary depending on the type of winery.  For instance, a large industrial facility doesn’t operate in the same way as a small family estate, although all wineries do share certain dynamics. This is especially true of the inherent excitement of this time of year, which can be quite addictive according to those who have experienced it.   

Albariño harvest

In the Winery: Getting Everything Shipshape 

In the days leading up to the harvest, wineries wrap up the final tasks to make sure everything is in place to receive the grapes under the best possible conditions. At the largest wineries, large quantities of bulk wine are pumped into tanker trucks. The aim is to empty the tanks so they can be cleaned and disinfected before they are filled with fresh must. At smaller wineries, the transfers tend to be internal: wines are racked from tanks to barrels or from barrels to bottles. Ultimately the goal is the same: to free up as much space as possible and get the facilities ready.  

At the same time, another quiet actor takes centre stage: the equipment. Wine presses, pumps, destemmers, punch-down tools… Every part of the winery machinery is meticulously checked by mechanics and operators prior to the harvest to make sure nothing breaks down during those crucial weeks. In addition, this year dealcoholization equipment – technology used to reduce alcohol content without diminishing quality – is trending, and many wineries are adding it to their facilities. 

The winery team also sees reinforcements joining its ranks. This includes lab technicians, interns, freelance oenologists, and support staff in all areas, from grape reception to quality control.  

Manual grape selection at the DOQ Priorat winery

In the Vineyard: Gearing Up for the Harvest 

For winegrowers, the relative calm that settles in the vineyard after veraison (when the grapes change colour and maturation begins) is deceptive. Although the time for major phytosanitary treatments and serious risk of disease has passed, the work continues. 

In hot regions, winegrowers will provide supplemental irrigation, if necessary, but the focus is first and foremost on preparing for the harvest. How? Mainly by assembling the teams that will make it all happen, which includes both people and machinery. In Spain, 50% of vineyards opt for a mechanical harvest, meaning that harvesters, tractors, trailers, and all other equipment must be checked and ready to go. At large estates that provide lodging for their workers, the facilities must be in perfect condition, so the weeks leading up to the harvest are a logistical whirlwind aimed at a single goal: to not leave anything up to chance once the decisive moment comes.   

Harvest in DO Ribera del Duero.

Field Technicians: Work Boots and Screens 

Weeks before the harvest, agricultural engineers and oenologists begin to check grape ripeness. They head into the vineyards to gather samples, measuring sugar levels, acidity, pH… All the factors that help determine the harvest date and plan the vinification process. These evaluations also help winemakers estimate how much winery space and the number of products that will be needed. In this regard, technology has significantly changed how this work is done. Today wine producers use humidity sensors, meteorological stations, satellite imagery, drones, even digital twins that make it possible to visualize the state of the vineyard in real time. This allows winery teams to finetune their decisions and plan the harvest as accurately as possible. 

The Harvest: The Time Has Come! 

No matter how well planned a harvest may be, it contains many complex moving parts that have to be adjusted and readjusted constantly. This means every harvest needs methodical minds at the helm who are also capable of thinking on their feet and improvising when the situation calls for it. Rain, delays, technical problems or human error can all alter the course of a day’s work and demand improvised and creative solutions.  

These are important weeks during which key decisions are made about the months to come in the winery: whether certain batches will become young wines or whether they have the potential to age in barrels and bottles for years. These are fundamental decisions that will define the winery’s sales strategy and affect product ranges as well as the brand image. 

In some regions, the harvest can last from early August until mid-October. In very warm areas in southern Spain, like Montilla-Moriles or Jumilla, grape-picking can begin as early as late July. It all depends on the varieties, with whites usually harvested earlier than reds, but generally speaking, the entire process consists of five to six weeks of maximum intensity. 

Regular working hours don’t apply during the harvest. It is common for people involved in the harvest or vinification to put in 12 to 16-hour days. At some wineries, the teams are divided into three shifts so the work can continue around the clock. In particularly warm regions, some wineries harvest at dawn to preserve the freshness of the grapes and prevent oxidation.  

Night-time harvest in DO Rueda, at Familia Torres vineyards

Cuando acaba la jornada, empieza una nueva: se limpian depósitos, mangueras, tolvas y prensas para evitar contaminaciones y garantizar calidad, además de que se hacen controles de densidad, acidez, azúcar residual y temperatura para cada depósito. La trazabilidad está garantizada: cada remolque, cada caja de uva, queda registrada por parcela, variedad, día y peso. De hecho, en todo momento se regula la entrada diaria de uva a bodega para evitar colapsos de recepción y fermentación. En cualquier caso, el ritmo lo marca la uva: hay que recogerla en su punto justo y procesarla rápido. Cada minuto cuenta. 

Esta fatiga inherente a la vendimia también genera dependencia: muchos definen esta etapa como adictiva por la concentración, la adrenalina de saber que cada día cuenta y la conexión directa con el resultado final del vino. Una sensación compartida que acaba generando cantera, no en vano muchos profesionales de vino actuales empezaron ayudando en vendimias de verano durante sus primeros años. Y aunque cada bodega vive la vendimia a su manera, en todas se respira esa mezcla de nervios, esfuerzo e ilusión que acaba dando lugar a vinos inolvidables.