1)  - At the reception bay.

2)  - Setting out the bad berries by hand at the vibrating table.

3)  - Putting the berries into the vats by gravity.

4)  - Cold prefermentaire maceration.

5) - Pumping over the must thanks to a peristaltic pump.

6)  - Spraying the must over the skin and pips.

7)  - Soft vacaim pressing of the cap of skin.

8)  - Filling the wine into the barrels.