The harvest is placed in 14 stainless steel vats and 8 concrete vats, all of which are temperature-controlled. The grapes are put in the different types of vats according to the characteristics of their terroir and grape variety.
Several times a day a pumping over is carried out so as to extract the tannin and colour present in the grape skins and to favour the action of the yeasts essential for the alcoholic fermentation. After three or four weeks of maceration the wine can be run off.
