The jackets that completely cover the surface of the vats enables both rapid and accurate temperature changes, for example, very short (30 minute) increases in temperature to 34°C followed by an immediate drop to 27°C .

The intensity of the pump overs is greater at the beginning of the process when there is a limited presence of alcohol; however, the many daily tastings influence the precise handling of the extractions.

Post Fermentative Maceration : For a period of approximately 15 - 20 days the newly born (young) wine is kept in contact with the hat of grape skins at a constant temperature with out any pumping over. This maceration subtly extracts the pleasant tannins and naturally and spontaneously starts the malolactic fermentation.

Descube : By gravity 60% of the wine flows to French oak barrels (1/3 first usage, 2/3 second ). The other 40 % is kept in the stainless steel vats and will be the future contribution of juiciness and fresh fruit.