A "pied de cuve" is prepared in the lots where the grapes are harvested. The grapes are collected in 18kg plastic crates, and they go through a double selection conveyor belt. The grapes are destemmed and 90% of them are crushed, leaving 10% of whole grapes with stems. Fermentation takes place in stainless steel tanks, and the must is added to the "pied de cuve" to initiate fermentation. Only indigenous yeasts are used; no selected yeasts. A 10% bleed-off is performed to concentrate polyphenols. From crushing and at the beginning of fermentation, the cap is dampened if it dries out a couple of times a day. When fermentation starts, the temperature is controlled at 28/30 degrees Celsius, and very gentle cap management is continued by wetting it with pump-overs and delicate punch-downs to maintain varietal characteristics. Post-maceration times of 10 days are applied.