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.