At the winery, the grapes are placed in open top fermentation vats. Most of the grapes are gently separated from the stalks by vibration, though a portion remain as complete bunches.
The red grapes are all left to ferment naturally and regularly plunged to submerge floating berries back into the juice. This allows the colour and flavour to extract into the wine.
It is also good exercise – some vats are plunged by feet.