The grapes were removed directly from the stem frame with the stripping machine and filled into the steel tank without a grape crusher. Dispensing with the grape crusher prevents excessive mechanical stress on the grapes.
Part of the mash (approx. 20%) was processed with a stem frame to give the wine a more complex tannin structure.

Fermentation took place for 15 days in steel tanks with daily, manual pushing of the mash cake (pigage). The mash was then pressed (very gently with a maximum pressure of 1 bar).