Once they’ve been destemmed the grapes are placed in small stainless steel tanks where the fermentation start spontaneously. Each day pumping over and punching down are effected until the primary fermentation is terminated.  The maceration process continues for about 20 days, after which the wine is racked off by dripping, allowing it to flow slowly from the hatch without any pressing of the pomace. In fact, only the first press wine is used in making our wines.