Late September into early October is grape harvest time In Tuscany. Not only is the harvest important to our local culture here in the region’s Chianti zone, with numerous festivals marking the occasion, it is also of critical importance to our neighboring wineries, for whom an entire year’s worth of work comes to literal fruition over a few short weeks. The harvest is also, of course, highly anticipated by the global community of wine enthusiasts eager for a preview of the vintage year’s quality.

Influenced by such uncontrollable factors as rain and hot or cold weather, there is no set date for the beginning of the harvest. But the harvest usually takes place sometime from late September to early October because this is usually when the grapes reach the desired ripeness. That is when the balance between sugars and acids is optimal for turning the grapes – principally sangiovese, but also merlot, cabernet, canaiolo, and colorino – into the excellent wines that the Chianti zone is renowned for, from its deeply traditional DOCG Chianti Classico to the more modern Super Tuscan.

The historical and social value of the harvest in this region dates back long into the past, having been passed down from one generation to another through farming customs and traditional wine-making methods. The most important time of the year, the harvest also turned out to be a moment of great community building in towns and villages throughout Tuscany.

Family members, friends, children, and neighbors joined early in the morning to work in the vineyards, while the women would traditionally prepare energetic meals to be enjoyed together under the shadow of a tree or directly in the cellar.

Another traditional and unique moment shared was the grape stomping, known as ‘pigiatura’, which involved crushing grapes with one’s feet to extract the juice for fermentation. The end of the harvest was celebrated with abundant feasts, music, and dances.

Today, even if many things have changed (grapes are no longer crushed under foot, for example), well-kept traditions are what make the wine of this region so unique and allows harvest time to remain a crucial moment for Tuscan wineries and the local community and economies.

Typically the harvest in the traditional wineries is still done by hand, without using mechanical harvesting methods. This allows the winemaker to select only the best grape bunches and avoid stressing the plant. After the harvest, the grapes are selected according to the criteria chosen by the enologist, who chooses only those that meet the highest quality standards. Then, the various winemaking processes begin according to the type of grape and the vineyard.

It is because of this beautiful tradition that harvest is among the best times to visit Tuscany, when the late summer and early autumn sun give the landscape a golden cast and nature is dressed in endless shades of colour.

Experience different moments of the harvest season, be it in the vineyards, in a wine cellar, or around a table during one of the many “sagra” (a local festival, usually located in a field or a piazza). And considering that it’s also the season of truffle, porcini mushroom, and freshly pressed olive oil it truly is heaven for any food and wine connoisseur.