Step 1 : Receiving and sorting out the grapes

1: The grapes are harvested in small crates.

2: The crates are emptied on a sorting table, a sort of conveyor belt.

3: The leaves and the rotten grapes are sorted out from the healthy grapes.

Step 2 : The grapes are stemmed and crushed

1: The stems or stalks of the grapes are removed.

2: The crushed grapes are transferred in a tank to make wine.

3: The stems are thrown away.

 Step 3 :  Open tank fermentation and pumping over

1: The cap is a compact layer of solid matter that seats on top of the fermenting tank. It is formed by the skins, the pulp and the pips from the grapes.

2: During fermentation, the yeasts consume the sugar in the  juice and transform it into alcohol. 

3: The fermenting juice is pumped over the cap by a pump in order to moist the cap and extract more color and tannins. It also brings oxygen in the fermenting tank. 

Step 4 : Maturation of the wine

1: The wine that runs from the tank after fermentation is completed is transferred into oak barrels where it matures between a few months and several years.  

Step 4 bis : Maturation of the Press Wines

1: The grape marcs (the cap) is shoveled into the pneumatic press.

2: The grape marcs is pressed by the membrane. 

3: The membrane is inflated so that the wine from the grape marcs can be extracted. 

4: The press wine is matured in an oak barrel. 

Before bottling, the press wines can be blended with the rest of the wine.