What is green harvesting?

to improve the quality of the wine. So in summer, when the grapes are still quite small and green, the winemaker thins out the crop – simply put, he cuts off a portion of the unripened fruit. This allows the vine to invest all of its energy in the remaining grapes. The result is grapes with a higher concentration of sugar and aromas – which, of course, results in a better wine. And the grapes that were cut off – are they just thrown away? Not necessarily. They are sometimes pressed to make verjuice, a kind of vinegar substitute with less «bite». Fun fact: verjuice is one of the ingredients traditionally used to make Dijon mustard.