After harvesting, the grapes were crushed and de-stemmed, cooled down and pumped into open-top stainless steel tanks. The juice was left on the skins for six days at temperatures between 10? to 15? C to allow maximum extraction of colour, tannins and aromas. The skins are lighter than the juice and they continuously rise to the top of the tanks. Manual punch-downs have to be done every 8 hours to press down on the ?cap? of grape skins that have settled on top of the juice.