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.

The fermentation took place for 16 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).