The grape grains almost whole are then transferred into medium sized fermentation tanks (average: 10.000L) where they will transform into wine after a process of ageing on lees after maceration (the grape juice gets its red color from the contact with the grape skin). The following processes take then place:
Alcoholic fermentation (sugar, naturally present in grapes, transforms into alcohol by the action of natural yeast)
Malolactic fermentation (malic acid, also naturally present in grapes, is transformed into lactic acid, this time by the action of bacteria)
Both fermentations are carried out under controlled temperature in a manual and artisanal way (not automatic).