in the cellar : After crushing and destalking the pulp is pumped into separator tanks where skin contact for ± 4 - 6 hours is given. Settlement take place overnight. The free run juice is inoculated with active dry yeast. Fermentation takes place at about 12°C - 15°C. After fermentation, the wine is kept on the lees for 1 - 2 months. When the wine is required for bottling ,it is racked, stabilised and filtered. No wood contact.