Harvesting occurs by identifying and picking the most sparse bunches (so as to facilitate airing and reduce mould during drying) from the inter-rows, passing through them several times to pick only the grape that has reached the correct ripeness (generally slightly ahead of its time is preferred to ensure that the skin is more resistant during drying).

Bunch by bunch the grapes are picked from the plant and delicately placed in one single layer (so much that, traditionally, harvesting was more of a woman's job) in wooden boxes (today also plastic ones are used) that contain no more than 3.5 kg of fresh grapes, to avoid squashing or breaking off the grapes. After this accurate selection, only 60% of the produced grapes will be dried.