Depending on the weather that very year the harvested grapes may be quite warm (30-34°C ) or rather cool (16-20°), if necessary we cool or heat the must in the tank. With the help of selected yeast strains the fermentation is set in motion.

During fermentation the must is measured twice a day, for sugar and temperature. All data are entered into a chart and in this way it is possible to keep a close watch on the progress of fermentation and to tell when the fermentation has come to completion.

A couple of times a day (2-5 times) the must and the grapeskins are pumped over so that the skins that float on the top ("il cappello" in italian, "le chapeau" in french) do not dry out as this could bring the risk of infection and, hence, spoil the wine. The skins are also submerged in order to give the possibilty to exchange all important components, like aroma and colour, from the skin into the must. When the quantity of wine and skins is small we prefer to submerge the skins manually.

When the fermentation has come to completion we decide depending on the condition of the grape variety that very year, whether or not to leave the young wine and skins together for further maceration. This maceration can take a few days, but can also take up to 30 days. The next step is to transfer the young wine to a barrique/s. Once the young red wine is in barrique it is pumped over about 4 times a year in order to faciltate the polymerisation of tannins giving the wine more souplesse. In the second year the wine is left undisturbed.

The white grapes undergo a whole cluster cool pressing before fermentation starts. After the cool fermentation the young white wine will go into barrique or stainless steel tank, dependent on the structure of the wine. If this wine has enough structure it will remain "sur lie" in barrique, which means it will be on its yeast cells in order to give the wine more mouthfeel. The wine is stirred regularly ("batonnage") in order to promote the mouthfeel. If the wine does not have enough structure it will remain on stainless steel without yeastcells for a couple of months in order to become more harmonious.

The education or "elevage" on wood is very important for the young wine: the air that enters through the pores of the wood gives the wine the ultimate balance.

The barriques are regulary checked and tasted in order to get an impression of their development.