Harvest process in Douro: How the real Port Wine is made

The end of summer marks the beginning of one of the most important seasons in the Douro: the beginning of the Harvest. Find out here, how to make real Port wine starting with the grape harvest to its aging in the cellars. In September, one of the most important seasons in the Douro begins: the beginning of the Harvest.

During the day, people work in the grape harvest, a manual and labor intensive process. At night, the voices are raised, humming to the sound of the accordion, while embracing, they step on the grapes until all the berries are crushed. Although it is a relaxed and party atmosphere, the work is hard at this time, which is the highlight of a long year of work for wine growers.

Discover the harvesting process in the Douro, which gives rise to the delicious Port Wine, which begins with the grape harvest and ends with the wine aging.

The grape harvesting process

Source: Observador

“Agosto madura. Setembro vindima.” A portuguese dictate that older people say. September is the month to harvest the grapes, which then reached the parameters of sugars and acids necessary for the production of wine. And, as tradition dictates, the harvest is done manually, starting very early, with the first rays of sunlight.

One by one, the bunches of grapes are carefully selected and cut, to be placed in boxes with a capacity of about 20kg. It is precisely because it allows for a careful selection, guaranteeing the quality of the harvested grapes, that manual harvesting is still used in most of the Douro estates.

When the baskets are full, the workers transport them to a truck, which will later take the grapes to a room, where they will be checked manually, and the spoiled grapes, leaves, and other elements that should not be included in the wine production are discarded.

Crushing and Pressing

Source: Segredos de Viagem

On the first night of harvesting, there is the process called “cut of the grape” in which workers enter the mills, embracing in rows, crushing the grapes, marching rhythmically, back and forth. Despite the happy and relaxed atmosphere, in which popular songs are sung, the work is hard and meticulous - all the grapes have to be crushed, in order to separate the pulp from the grape skin, which slides under the feet, making the task more difficult. As the fermentation begins, the temperature of the must begins to heat up and the air is impregnated with the aroma of the crushed grapes. On average, the fermentation of Port wine lasts 3 days, maintaining a large percentage of its natural sugar.

After the “grape cut” process, a smaller group of workers return to the mills, this time to circulate freely, in order to ensure that the skins of the grapes are kept submerged under the surface of the must.

On the third day, workers no longer enter the mills since there is a large release of CO2, due to the advanced stage of fermentation. Using wooden utensils called “macacos”, to continue mixing the grape's skin with the liquid. When about half of the natural sugar in grape juice turns into alcohol, the tread stops and the skins accumulate on the surface, starting the fortification process.
 

Fermentation

Source: Sogrape Vinhos

It starts with the wine being taken from the mill and placed in a vat. As the fermenting wine is transferred to the vat, a colorless, neutral wine spirit with an alcohol content of 77% is added.

The addition of brandy increases the strength of the wine, making it impossible for the yeasts responsible for fermentation to survive. Since, fermentation is stopped before all the sugar in the juice turns into alcohol, some of the grape's natural sweetness is preserved in the final wine.

After this process the wine is allowed to rest, remaining in the cellar until the spring of the following year.

Wine Aging

Source: Sogrape Vinhos

As mentioned, the wines remain in the cellars until spring. At that time they are removed from there and transported to the cellars on the other side of the river, in Vila Nova de Gaia. The transport was made by the river in the well-known Rabelos boats.

But, first each wine is evaluated in a tasting, deciding which style of Port wine will be destined: Aged Tawny, LBV, Vintage ... Depending on the style determined, the wine is stored in large or small oak barrels oak casks.

And its like this that begins the process of aging or maturation. This process allows the wine and its flavors to develop and ripen, being able to be made in different ways and for different periods of time, which results in the wide range of styles of Port wine that we all know.

If you were impressed with the harvesting process in the Douro, know that there are several farms that offer visitors the possibility to participate in the harvest, harvesting and treading like grapes and also participating in Port wine tasting.