The natural yeast present on the grapes sets off the fermentation process of converting the sugar into alcohol.  At this essential stage of maceration at which the grape juice – or must - absorbs the tannins and colour from the grapes, aromas start to develop.

The team at the cellar homogenize the must by overpumping (remontage) - pumping the juice from bottom of the vat and running it from the top - and délestage, which means the removal of the must from the vats and pouring it over the cap a few hours later. The fermentation process raises the temperature which is regulated by the team in order to preserve the whole of the flavours and quality of the grapes.

This stage lasts 10 - 25 days.