Upon arrival at the winery, grapes may be sorted again if deemed necessary. In any case, they are destemmed, crushed and transferred to the fermentors at the lower level. The last stage is done with the use of a conveyor belt or very small tanks. In this way, no pumps, which may damage the skins of the berries (tearing), are required.

Alcoholic fermentation is always preceded by a pre-fermentation maceration step at a low temperature. At this stage, several aromatic compounds and the natural coloring material of the grapes are extracted. In fact, it is because of this process, that the rosé wine has such distinct characteristics. Specifically for the rosé wine, juice is separated from the grape pomace 12 – 24 hours after crushing, compared to several days that is required for the red wine.

After 4 – 10 days, the temperature is allowed to rise in order to trigger the alcoholic fermentation. The temperature then is usually between 22 – 28˚C, to ensure better color and tannin extraction along with conservation of the aromas. Also during fermentation, no pumps are used for breaking the “cap”. Alternatively, a piston is used, which slowly, like a giant foot, presses and breaks it.

Fermentation usually lasts about a week. However, the fresh wine will be left in contact with the grape skins for another 1 -3 weeks. Especially for the wines which are destined for extended maturation, this stage endows them with properties that enhance their robustness and other organoleptic characteristics, which will emerge with time, during maturation.