The red grapes are harvested in bins manually during the morning, thus having a lower impact of temperature on the quality of the harvest (limitation of oxidative effects on enzymes present in the grapes, reduction of the risk of spontaneous fermentation during transport, etc.). Once in the cellar, the grapes are immediately processed and conveyed to the vibrating table to remove all non-quality parts, such as leaves, leaf residues or damaged grapes.
The grapes selected in this way are sent to the deastemmer which removes the berries from the rachis. The berries thus obtained fall by gravity onto an automatic sorting machine, which eliminates all that is not in conformity and may be present within the fruit. Following this further selection, the berries are pumped into the different fermentation vats by means of a grape pump.