For the production of white and rosé wine, the grapes from the cold room are de-stemmed and crushed cold. The must is then immediately pressed in the nearby stainless steel press. The must goes straight away to a cool, temperature-controlled cellar.

The process for red wine is different. Because the colour bound in the skins is only released in the presence of alcohol, the must has to ferment with the grapes, after the fermentation and maceration all wine is then discharged to the storage tanks and the mash is pressed to extract the remaining liquide.