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During the vinification process the temperature of the must inside the vats is regulated by the circulation of temperature controlled water in the jacket or second skin that envelops the whole surface of each vat. This jacket allows the optimal, precise and convenient management of the temperature, enabling the fine extraction of the individual characteristics that each variety possesses.

Once the alcoholic fermentation is complete the fermented crushed grape skins and the macerated residual of the grapes are carried by gravity to a hydraulic press. Then for the malolactic fermentation and ageing process a proportion of the wine flows to French oak barrels (Nevers, Vosges and Troncais) and the rest remains in the vats.