The master harvester is usually the one who decides on the moment of harvest. The most experienced taste the grains and can measure the sugar level and, therefore, deduce the future alcohol level. In Burgundy, harvest generally begins in mid-September and lasts 10 to 15 days. The day starts at 7.30 a.m. until an hour lunch break around 12.30 p.m. before picking resumes until 5 p.m. At the end of harvest, a warm meal, the Paulée, brings together grape pickers and owners for a convivial and gastronomic evening.