Multiple thinning passes are made during the growing year. The amount of thinning on each pass is determined by our Quality Control director from cluster counts and weights. The last pass is made as a green harvest for even maturation.
To become more accurate and verify our method of crop size estimation, berry and cluster weights are gathered before the fruit leaves the vineyard.
We work independently with each winery to reach the target tonnage requests.
All fruit is hand-harvested for quality, to keep bins clean, and to keep the MOG (material other than grape) out. Hand harvesting allows for the fruit to be handled gently and with care.
