Our thoughts go to Émile Peynaud (1912-2004) who at his era convinced the wineries to begin picking of grapes at vineyards up to two weeks later than usual, and to complete the picking as quickly as possible. The practice of also picking underripe or rotten grapes was abandoned, so that the selected fruit arriving at the winery was of the best possible quality.
Peynaud introduced crushing and fermenting fruit in separate batches based on vine age, vineyard location, or any other factor that resulted in fruit of differing qualities in order to control tannin extraction.
Paynaud help the Greek Wine industry as well through his collaboration with Domaine Porto Carras at Porto Carras Grand Resort back in 70s.
source: wikipedia
