It is harvest time at Acetaia Guerzoni. This is that time of the year where Acetaia Guerzoni celebrates life, people and nature in a very festive atmosphere. Harvest time will start earlier this year at Guerzoni to enhance the organoleptic quality of grapes which are still not mature.  Also, the company decided to start a  Collaboration with the University of Modena and Reggio with the aim of improving the quality of products. “Giving up a couple of degrees sugary means having a higher acidity of the grapes. The acidity of the grapes obtained by some acids like malic, tartaric and citric is better from the one obtained later Which Are More good ones obtained later from the fermentation of sugars”, explained  Lorenzo Guerzoni, the owner. ” We will try to select the best families of yeasts and bacteria to use them at better. All initiatives are tested in the laboratory staff and I think we will be among the first to test  the balsamic vinegar. “ How this upcoming  harvest will be like?  It will be more abundant since Acetaia Guerzoni decided to change some techniques. The disadvantage is losing a small amount of grapes because of the “peronospera”.  Fortunately, the Guerzoni estate was not affected by the  hailstorms in the close area. This is the most beautiful time of the year, recalls Lorenzo, when the landscape is amazing with beautiful colors and views. Nature is at its peak. There are also some insects, even rare, which are important to preserve the grapes”.