To get a proper insight into the development of the ripening of the grapes, shortly after colouring (invaiatura in italian) we start taking samples: on a regular basis we take 200 berries per variety and these berries are judged by colour, smell, taste and for weight. We then press, by hand, the grapes and we measure their sugar, acidity and pH.

All data is collected and written down so that the ripening stages of each variety become traceable. Sugars are important but even more so the aromas that come to expression after the sugar has reached its highest level. Nose and mouth, however, remain the final instruments for deciding upon the ultimate ripeness and hence to fix the best harvest date.