The harvested grapes must be processed as soon as possible after harvest because the mash and the must are susceptible to unwanted oxidation – which negatively affects the aromas – before fermentation. Modern technology allows us to process the harvested grapes at specific, controlled temperatures, which vary according to the variety and the type of wine being produced. These variables account for the different processing techniques employed. The stems are removed during the crushing process, and care is taken to ensure that the must comes into as little contact with the air as possible. To that end, a gentle pump system speeds up the process.