The Adrian and Diego Mathier Nouveau Salquenen winery produces Verjus
salgesch | In order to regulate the yield per vine and thus ensure the quality of the grape harvest, so-called harvest regulations take place every year. But what to do with the surplus, unripe grapes?
“The quality philosophy in viticulture demands rigorous harvest restrictions,” says Diego Mathier, winemaker and managing director of Adrian & Diego Mathier Nouveau Salquenen AG. “After all, good wine is made in the vines and not in the cellar.” In viticulture, the strength of the vine is concentrated on a few fruits by repeatedly cutting off excess shoots and young grapes from March onwards. By autumn, there is often no more than 800 grams of harvest per square meter.
Today is the third time this year that the grapes have been thinned out in Salgesch. “Ten of our people are working to reduce the harvest volume,” says Mathier, “after all, the grapes have to have enough air!”
But what to do with all the “waste”? For a long time, the surplus, valuable young berries were simply cut off and left to wither on the ground between the vines. This tactic is still used by many winegrowers today, but Salgescher Weinhandlung has been using a different concept for eight years. “We use the grapes to make verjuice,” explains Mathier. The early harvested fruit still contains plenty of acidity and is therefore ideal for producing this green juice.
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