This is usually done only once during the last week of July or the first week of August. Summer pruning of the sides is rarely required. Some leaf removal is done just before veraison in the fruiting region, but only enough to ensure cluster exposure. At harvest number and weight of sound and bunch rot affected clusters are recorded separtely for each vine. Berry samples are taken and used to determine berry weight and juice soluble solids.
Visible bunch rot is selected out in the field and at the stemmer.
Grapes are destemmed without crushing. The majority of the berries is broken during destemming. Musts are weighed and sugar concentration determined by refractometer. Total length of fermentation was typically six days. Drums were loosely capped.