Cluster and berry selection. A cold pre-fermentation maceration is carried out for 2 to 3 days, with gentle daily movements. Fermentation and post-fermentation maceration take place in small vessels with controlled temperatures ranging between 25°C and 28°C. Throughout the fermentative process, pump-overs and delestages are performed to keep the solid and liquid phases in contact for greater extraction. Natural malolactic fermentation.