The vineyards are ready to be harvested more or less 100 days after the flowering of the vines. The date of the harvest depends on various factors: the climate, the exposure of the vines, the terroir, the grape variety, the type of wine sought. The team is made up of cutters and porters. The cutters are in the furrows of the leaning vines to carefully cut the bunches. The forwarders are there to empty the buckets and load them into the tractors or trucks.