{"id":13669,"date":"2025-08-25T10:43:11","date_gmt":"2025-08-25T08:43:11","guid":{"rendered":"https:\/\/thesoundofthecosta.com\/from-grape-to-thirst-quencher-the-first-harvest-from-the-spanish-vineyard\/"},"modified":"2025-08-25T10:43:11","modified_gmt":"2025-08-25T08:43:11","slug":"from-grape-to-thirst-quencher-the-first-harvest-from-the-spanish-vineyard","status":"publish","type":"post","link":"https:\/\/thesoundofthecosta.com\/en\/from-grape-to-thirst-quencher-the-first-harvest-from-the-spanish-vineyard\/","title":{"rendered":"From grape to thirst-quencher: the first harvest from the Spanish vineyard"},"content":{"rendered":"

The scent of ripe grapes carries a hint of impatience \u2014 as if they\u2019ve been whispering for weeks, \u201ccome, pick me.\u201d In the late summer on the Costa Blanca<\/em>, the moment arrives. The harvest begins in the Spanish vineyard. It\u2019s the time when the sun still blazes by day, but the evenings soften, and the vineyard turns into a hive of pickers, crates, and humming tractors. <\/p>\n

Earlier this year, I wrote about the wine regions and grape varieties of the Costa Blanca<\/a> \u2014 but now it\u2019s time to see how it all begins: with the harvest itself.<\/p>\n

\"\"Harvest in the morning cool<\/h4>\n

In most bodegas, the harvest starts early in the morning, before the sun climbs too high. Not just because it\u2019s more pleasant to work in the cool, but because the grapes need to be picked at low temperatures. Heat can trigger fermentation too early \u2014 something no winemaker wants. It\u2019s a ritual: pruning shears clicking, hands moving swiftly from bunch to crate, and the scent of fresh juice mixing with the dust of the dry earth. <\/p>\n

The first press<\/h4>\n

In the bodega itself, it\u2019s all hands on deck. Crates are emptied, grapes inspected \u2014 and then comes the moment of truth: the first press. It\u2019s a blend of technique and tradition. Some winemakers still use wooden presses for small batches, just to taste and feel those first litres of juice. Others work with modern equipment, but even there, the same quiet respect prevails: this is the birth of the new wine. <\/p>\n

From moscatel to monastrell<\/h4>\n

On the Costa Blanca<\/em>, you\u2019ll come across many different grape varieties. Moscatel, known for its sweet aromas and often used in dessert wines. Monastrell, dark and bold \u2014 the pride of the Alicante region. And then there are the native varieties, barely known outside Spain, yet cultivated here for generations. Each grape has its own rhythm, and you\u2019ll see that reflected in the schedule: white grapes are usually harvested earlier than red. <\/p>\n

A celebration of labour<\/h4>\n

Harvesting in the Spanish vineyard is hard work \u2014 but it also has something festive about it. After the picking, people often sit down to eat together \u2014 bread, olives, cheese, maybe a slice of tortilla \u2014 and, of course, a glass of last year\u2019s wine. There\u2019s laughter, stories are passed from hand to hand, and everyone senses that this is more than just work. It\u2019s the final note in a year of care and attention for the vines. <\/p>\n

The promise in the glass<\/h4>\n

When you pour a glass of wine, you rarely think of the hands that picked the grapes, or the feet that walked the vineyard in the early morning. But in the late summer on the Costa Blanca<\/em>, you know: every sip begins here, between the rows of vines, with the scent of earth, sun and grape juice. And that\u2019s what makes the first harvest perhaps the most beautiful of all. <\/p>\n","protected":false},"excerpt":{"rendered":"

The scent of ripe grapes carries a hint of impatience \u2014 as if they\u2019ve been whispering for weeks, \u201ccome, pick me.\u201d In the late summer on the Costa Blanca, the moment arrives. The harvest begins in the Spanish vineyard. It\u2019s the time when the sun still blazes by day, but ...<\/p>\n","protected":false},"author":8,"featured_media":13630,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[176],"tags":[2285,188,1527,1667,1666,2283,2284],"class_list":["post-13669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto-en","tag-bodega-en","tag-costa-blanca-en","tag-gusto-en","tag-monastrell-en","tag-moscatel-en","tag-wine","tag-wine-harvest"],"yoast_head":"\nFrom grape to thirst-quencher: the first harvest from the Spanish vineyard - The Sound Of The Costa<\/title>\n<meta name=\"description\" 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