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Event! Do not miss it..!

Saturday 01 Septembre 2018 - Sunday 2 Septembre 2018, Fête des Vendanges, Sainte Maxime

This traditional Harvest Festival is held in honor of the grape harvest that begins in our beautiful region when the summer comes to an end.

Program :

Saturday the 1st of September 2018

22:30 Fireworks on the sea, downtown beach.

22:40 Ball at the Théâtre de la Mer with the "Benty Brothers" orchestra.

Sunday the 2nd of September 2018

09:30 Departure of the parade of the folklore group Leï Magnoti (from the Maison des Associations).

10:00 Mass in the open air at the Théâtre de la Mer grape distribution on the Magnoti area and parade in the city center.

16:00 Traditional dances with the groups "The Academy Provencal of Cannes" & "Lei Magnoti" at the Théâter de la Mer.

What is harvesting?

The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world.

The majority of harvesting occurs in late August to early October.

A bit of the history of wine

Throughout the history of wine, winemakers would use the sugar and acid levels of the grape as a guide in determining ripeness. Early winemakers tasted the grapes to gauge ripeness. Modern winemakers use a refractometer to measure hi sugar levels and °Brix or titration tests (using an indicator such as phenolphthalein) to determine the titratable acidity within the grape.

In recent times there has been more of an emphasis on the "physiological" ripeness of the grape, usually in the form of tannins and other phenolics. Currently, tasting is the only way to measure tannin ripeness, which can take experience and skill to do accurately. Viticulturalists have not yet fully explained the complex processes that go into the ripening of tannins but most believe it begins with the polymerization of small astringent tannins into larger molecules which are perceived by the taste buds as being softer.