Grapes from Chile, for the World
We invite you to know our process and enjoy the multimedia material we have prepared for you.
With an area of 153 Hectares and in continuous expansion, Sacred Heart Table Grapes offers high quality Thompson grapes for international markets.
In the harvesting process, the grapes with the best quality and maturity conditions are selected and grouped for their subsequent selection stage.
In the harvest stage, some grapes are not at their optimum moment, therefore they are later removed. Thus, the selected grape maintains its characteristic flavor and quality.
During the phase of grape removal, they are stripped of a hat that fulfills a protective function against birds or adverse weather events. Sagrado Corazón Table Grapes is a pioneer in its use.
The grapes are grouped in boxes for transport to packing, where a first selection is made. During its transfer, the grape is protected from the environment by means of containment meshes.
The harvested fruit is deposited in plastic trays which are stacked neatly on pallets called pallets, which are taken by cars connected to a tractor that transports them to the packing of Clean.
The main objective of pruning is to achieve a production in quantity and quality that remains constant over time, campaign after campaign.
For this, it is necessary to ensure a balance between the vegetative development of shoots and leaves and the productive of the fruit. In addition, pruning should try to maintain the shape and size of the vine according to the chosen driving system.
Debris and Load Adjustment
Once the pruning is finished, the plants enter the sprouting phase in which the spring temperatures appear from the benign spring temperatures from the material left in the previous work. This disorderly development of outbreaks requires to be prosecuted towards the primary objective that is the harvest of high quality grapes, for this it is necessary to do a labor debris in which a certain amount of shoots is selected and the rest is eliminated in order to fine tune the vegetative / productive balance. Subsequently, the Load Adjustment is performed , work in which the final number of bunches per plant is defined. Here the best bunches are left, the best located and the rest is eliminated.
Raleo is made to obtain the best grape and not overload the bunch.
Raleo or Cluster Settlement
Once the flowering and fruit set has been completed, it is necessary to carry out this very important task, which consists in leaving in each cluster only a certain amount of berries that varies between 80 and 120. The objective of this work is to generate enough space within the cluster for growth of each berry, preventing them from squeezing each other and having adequate ventilation through them.
The main objective of this management is to get indirect light into the clusters, prior to harvesting, which has a clear beneficial effect to improve and accelerate the ripening process achieving a berry with a better epidermis and a denser pulp. Additionally, there is an effect of "ventilation" which allows us to significantly improve the health of the garden, thereby reducing the use of agrochemicals.
With this management, the protection of clusters against bird damage and eventual climatic damages such as summer rains or in some cases sun damage is pursued.
Here it is appropriate to take from the plant only the bunches that are at their optimum point of maturity, leaving for later those that require more time to reach this optimum. This is how the harvest is done by "passing" three or four times in such a way as to take all the bunches only when they have reached optimum maturity.
Hat Posture and Lighting Management
Clean and Packing
The packing of clean is a closed enclosure where each cluster is reviewed by specialized personnel, who eliminate undesirable aspects of the fruit such as berries with rot, defective, of low caliber, etc. Also very large clusters are cut to facilitate their packaging and those that are immature or that do not meet market specifications are eliminated.
Once the "clean" process is finished, the fruit is again transferred and deposited in a sealed chamber, where it undergoes gasification for about 20 minutes with sulfur dioxide, a gas whose function is to eliminate fungal spores present in the fruit. and that if not eliminated, they can, under favorable conditions, develop decay during the storage and transfer of the fruit to the final markets.
After the gasification, the fruit is moved to packing packing, where it is classified according to size or size of berries, color, and cluster shape. Finally once selected, each box is weighed and then packed.
In the Clean Packing the fruit is checked each cluster eliminating berries with decay or damaged.
Selection and Packaging for Exportation
Marketing in the USA
Once the harvest is completed, we travel every year to see the arrival of our fruit in the destination markets, seeking to receive our clients' requirements firsthand and see the possible problems upon arrival and then develop the management that avoids the appearance of these.