Once grapes become must, all fermentations are kept under control, using different techniques in winemaking based on the state-of-the-art technologies.
For white wines, low temperatures are applied. For red wines, fermentations take around 10-25 days depending on the grape variety.
Once the must maceration is done, with the pomace keeping an optimal balance between colour and structure, as well as the production of kind and soft tannins, wines are run off and transferred to other tanks where they will rest until the manolactic fermentation is done.
