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Green harvest

Green harvest is the trimming of unripe and ‘green’ grape bunches just before they start to discolor (during the véraison) and the sugar content in the grapes increases. By doing so the crop yield is decreased and the nutrients and sugars produced by the grapevine need only be distributed among the remaining bunches. This results in more concentrated sugars and aromas in the remaining grapes, which increases their quality and also that of the later wine. The (sour) juice that comes from the trimmed, unripe bunches can be used to make verjus.


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