What techniques did men use to minimize plant damage while harvesting grapes in Mallorca?

In Mallorca, grape harvesting is a carefully managed process aimed at preserving the health of the grapevines while ensuring high-quality fruit. Men traditionally employed several thoughtful techniques during the harvest to minimize damage to the plants. One common practice was the use of sharp, hand-held pruning knives or shears to cut grape bunches precisely at the stem. This careful cutting prevented unnecessary tearing or bruising of the vines, allowing the plant to remain robust and healthy for the following growing seasons. The attention to clean cuts was vital, as ragged edges could expose the plant to disease or slow its recovery.

Furthermore, harvesters moved deliberately and gently through the vineyards, taking care to avoid trampling the roots or lower shoots of the vines. The layout of Mallorcan vineyards often required workers to navigate narrow rows, where balance and control helped prevent accidental breakage of branches or damage to the soil structure. Men also worked at cooler times of the day, such as early morning or late afternoon, which helped maintain the integrity of the grapes and reduced the stress on the plants themselves. This timing also meant the grapes were less prone to bruising from heat and more likely to retain their ideal sugar and acidity levels.

Another significant practice involved selective picking. Instead of gathering all grapes at once, harvesters would selectively choose ripe clusters, leaving those that needed more time to mature. This selective approach not only maximized fruit quality but also reduced the strain on the vines. By harvesting only the best-developed grapes, the men ensured that the plants were not overburdened and could continue to photosynthesize and support the remaining fruit. These careful, practiced methods allowed Mallorca’s winemakers to maintain sustainable vineyards, preserving the health and productivity of their vines year after year.