The fermentation are 100% natural with wild yeast. As we are working with cold grapes, the fermentation start slowly so we have natural cold maceration.
I never do any "pumping over" to preserve the fruit. I only do a short "punching down" by hand, once a day.
When the fermentation is almost finished, we just have to move the press under the tank to empty it. Then it goes by gravity again into the barrel cellar where the wines finish slowly their fermentation.
