The green harvest of the bunches is a further intervention of green pruning that allows us to balance the production of grapes with respect to the vegetative mass and to have productions qualitatively better from the point of view of sugars, acids, polyphenols and also color in the grapes red berry. The green harvest is usuful to contain the quantity of grapes per plant, keeping the balance between production and vegetation. This is essential in order to obtain the quality of the grapes and the subsequent wine. With this technique there will be a concentration in the berries of polyphenols, anthocyanins, aromas, sugars and acids. In addition, the green harvest plays an important role in ensuring the health of the fruit, eliminating the clusters and leaving them further apart, in this way the air will circulate better and will keep grapes dry, offsetting diseases and the proliferation of harmful insects, moreover, there will also be a greater passage of light which is useful for more homogeneous ripening. 

With these precautions, we are able to have the best conditions inside the greenery and between the bunches, thus reducing products  used for protection (e.g. copper and sulphury).