8 October 2010
The grapes macerate in their own juice in the vats for 6 to 12 days depending on the appellation. During this time, the run-off juice is pumped over the cap of grapes at the top of each vat morning and evening. The juice from the bottom of the vat runs into a "gerle" (wood staved tub) to be aerated and then pumped over the top of the vat; this gives colour to the juice. At this time, we check the density and temperature.
