Term for the process of grape harvest. The traditionally as Vintage spell The beginning was designated earlier by the official organs annually and according to old custom by the Gebirgsaufschießen proclaimed in public. Today, this can be largely determined by each vintner himself. The quality concept late vintage has no meaning in time. In Austria must be at a Prädikatswein a letter of intent is sent to the municipal office on the day of the reading. An optimal maturity state of grapes has a decisive effect on the quality of the wine. The phase between vintage and Press or following fermentation should be as short as possible to avoid unwanted oxygen contact and flavor loss to avoid.
An important quality factor is the type and shape of the receptacles, in which the grapes are stored and transported after being separated from the vine. High-quality grapes require small and flat containers (as in the picture on the left), so as not to expose the grapes to great pressure and, if possible, to bring them unhurt and quickly into the press house. This reduces the risk of injury and contamination by putrefactive bacteria. Country- and region-specific such as in the champagne will even be a maximum dumping height in centimeters. The less, the better but also more complex is the reading process. But it is also very often the traditional Butte used (picture right).