Around the first weeks of May, the grapes are brought to the second floor of the winery and emptied manually onto the selecting table (conveyor belt) where the undesirable parts are eliminated.
The selected grapes are softly plucked and then crushed by a machine located on top of the fermenting vats. The crushed grapes fall by gravity into the vat avoiding the use and aggression of pumps.
Cold Maceration :
For 6 - 8 days the crushed grapes (must) are kept at 6°C to extract fresh fruit, colour and varietal characteristics in the absence of alcohol.
Alcoholic Fermentation: For approximately 9 days the temperatures are creatively modified in conjunction with pumping over by the turbo piguer in order to extract the desired oenological characteristics.
