After about a month in the vat, the wine is run off to separate it from the cap, which is then pressed.

After the pumping-over period and fermentation has stopped, the wine is left to macerate with the skins. This is when the structure of the wine begins to take shape: it becomes rounder and less astringent. This phase can last from 1 to 3 weeks; the wine is tasted regularly to determine the exact length of time.

The wine is then run off – meaning that the vat is emptied – to separate the cap of skins and pips from the fermented juice, i.e. the wine. The juice that empties out of the vat without any assistance is known as “free run wine”.

“Press wine” is what comes out when the cap is pressed. The presses used work either vertically or horizontally.

The press wine is kept to one side and matured separately until the blending stage, when the decision will be taken to incorporate some or all of it into the free run wine.

The solid residue, the “marc”, is sent off to the distillery.

he lactic bacteria in the wine convert the malic acid into lactic acid, causing the wine to deacidify naturally: this is malolactic fermentation. This is a delicate stage, but markedly improves the organoleptic qualities.