The timing of the harvest decision is one of the winemaker's most important choices. Picking early preserves acidity and freshness but sugar and aromatic potential may not have fully developed. Waiting too long increases sugar but reduces acidity and aromas can turn overripe or raisin-like. The winemaker balances three factors: sugar ripeness (Brix), acidity level and physiological ripeness (skins, seeds and tannin development). Hand-picking involves the selective harvest of only the best clusters and is common for premium products. Machine harvesting is faster and cheaper but picks everything at once. Early morning picking is cooler, which helps preserve the grape's aromas and prevents oxidation during transport.