There are experiences that leave their mark: they tell of atavistic gestures and a culture that persists within our territories. Abruzzo, a land rich in precious tastes and flavors, is preparing for a very important period: harvest. Grapes, olives, saffron: hard work, conviviality, traditional and manual collection methods and technological and avant-garde ones that tell the story of a people through fatigue, but above all through valuable products.
From September to November there is the harvest: obviously the one further ahead in time is for the late fermentation grapes that are usually used for the production of passiti. However, the harvest begins when the bunch reaches phenolic maturity, that is when the taste and the smell begin to understand this evolution, that is when the ratio between the percentage of sugars and that of acids has reached the optimal value in the grape for the type of wine you want to produce. Obviously much depends also on the climatic conditions of the territory, the type of grape that will be harvested and above all which type of wine you will want to produce.
From October to the end of December: autumn is the period for the olive harvest. But the factors that determine the right moment are many: the type of olive (early or late), the one that needs to be obtained and, above all, the climate conditions. Based on the use of certain methods of olive harvesting, the final product takes on different aspects and organoleptic characteristics, which are also reflected in the final cost and quality level. If you want to discover all the secrets of the “gold”
The blue expanses and the great lands, Battisti sings. At San Pio delle Camere you will be welcomed by a wonderful scenery. A purple sea of Saffron flowers. The saffron harvest is repeated every morning at dawn, before the sunlight makes the flowers open, throughout the flowering period, between the second half of October and the first of November. The work is done by hand and the collected flowers are placed in wicker baskets.
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