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The organization of the harvests in Burgundy
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At the end of summer, at the beginning of autumn, when the bunches of grapes are filled with sugar and have lost their acidity, the winemaker decides when to harvest. The pickers arrive in the vines and are ready to start. The secateurs, baskets, and hoods are prepared. More than 6613 pounds of grapes will be carried per day per porter. The trucks begin to fill up with the precious fruit.
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