The 2016 harvest has been successfully concluded and the fermentation process is already in full swing in the concrete tanks. This year’s harvest took place on four different occasions: four unforgettable, arduous yet very satisfying days, with some fifteen harvest hands hard at work on each of them, including the Sanoner family themselves and staff from the Hotel ADLER THERMAE.
On 31 August, the grapes were picked for our Rosé Aetos Sangiovese Sparkling, which this year is being produced for the first time using the champagne method of bottle fermentation. Grapes that seemed to show an ideal degree of ripening for sparkling wine production were carefully selected from the vineyard for this at an early stage.
Similarly, on 12 September, less-ripe grapes from different vine areas were carefully picked for the Aetos Rosé Bio 2016.
This selective early harvesting for the Rosé and Sparkling Rosé wines allowed us to target suitable grapes on the one hand while “relieving” the vines on the other, which had a positive effect on the ripening of the remaining Sangiovese grapes. During the final weeks, the vines were therefore able to focus all their strength on developing the grapes for our red wines.
Harvest 2016
