The Rise of Nighttime Wine Grape Harvesting: Why It’s Becoming More Popular

Under the cover of darkness, workers in the Alentejo region of Portugal, often referred to as the “Tuscany of Portugal,” harvest grapes while the majority of the world sleeps. With the night air filled with the fragrance of ripe fruit and accompanied by playful laughter, these laborers strive to collect the fruit before the heat of the day returns.

Night harvesting is an ancient tradition in viticulture, chosen to preserve the quality and freshness of the grapes. As summer temperatures in Portugal become increasingly warmer and more unpredictable due to climate change, the practice is growing in popularity.

Bárbara Monteiro, co-owner and manager of Herdade Da Fonte Santa vineyard, recalls the resistance she faced from her harvesters when she introduced a night schedule in 2019, working from midnight to 8 a.m. However, over time, they have come to appreciate the cooler conditions. “Now, they often prefer this schedule as it allows them to work another day while staying clear of the extreme heat we frequently experience,” she highlights.

Typically, the wine harvest in this region spans late August to October, influenced by the specific climate conditions and the type of grapes being cultivated. While some vineyards have long practiced night harvesting—including regions in Italy and Spain, which have opted for early morning starts—the trend is accelerating due to high daytime temperatures, which can soar to as much as 104°F. At night, those temperatures can drop significantly, enhancing the quality of the grapes.

A shift in temperature is crucial for grape ripening; excessive heat can trigger early sweetness and fermentation, resulting in less complex wines. Consequently, harvesting during the cooler night hours is a strategy embraced by many vintners to ensure the integrity and flavor of their wine.

As the night shifts progress, foreman Vitor Lucas mentions a sense of enjoyment among the workers, despite some initial warmth. They take breaks around 3 a.m. for a meal known as "bucha," enjoying a variety of local delicacies such as cheese, olives, and bread, paired with a bit of wine before resuming work.

The harvest, which typically concludes by October, allows for a rejuvenating experience under the stars, where the joy of cultivation meets the challenges imposed by a changing climate.

About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!