The cellar has two different types of cold room. The first is used to cool down the harvested grapes. The substances responsible for aromas must be protected against oxidation which occurs at normal ambient room temperature. The second cold room was developed specifically to obtain the desirable fruity aromas. With room temperatures between 12°C and 15°C, efforts are made to keep must temperatures during the “hot” fermentation phase below 20°C. Because of the low temperatures, it is necessary to add special yeast to ensure rapid yet uniform fermentation.