In this context, Tenuta Maryamado always prioritizes the duty to preserve quality, conducting manual harvesting in ten-kilogram crates and adopting strict selection techniques both in the field and in the winery. The harvest took place in several phases, starting with Merlot in the first days, followed by Sangiovese, and finally Cabernet, with particular attention given to the north-facing vineyards, where the rains posed greater challenges than those facing south.
As Andrea describes each phase of the harvest to me, I realize how central manual labor and attention to detail are to Tenuta Maryamado's work. There’s no room for error; each bunch of grapes is treated with respect and care. He tells me that during peak workdays, they had up to 40 people working in the vineyards—a true chorus of skilled and attentive hands.
The attention doesn’t stop in the fields: once the grapes arrive at the winery, they are selected again. “Each berry is carefully chosen,” Andrea explains to me. The selection is based on color, ripeness, and the absence of any diseases. All of this takes place under the supervision of Luca D’Attoma and the entire team, who guide every single step with their expertise.
The harvest is not just an agricultural act; it is a ritual that annually renews the bond between man and the land. It’s the moment when a year’s worth of work takes shape, where nature and human experience merge to create a product that embodies the soul of the territory. “We are an organic company,” Andrea tells me, “and it’s essential for us to ensure quality by closely monitoring the conditions of the plants and intervening with great care at every stage of the process.”
As I listen to his words, I realize that the work at Tenuta Maryamado is not merely about techniques and numbers; it is infused with a deep respect for the land and nature. The harvest thus becomes a work of art, where every detail is meticulously considered to achieve the best possible outcome.
