The juice is collected together and allowed to settle for only a short time as we wish to keep the fine sediments, for it is here that all the nutrients lie which satisfy a well-behaved fermentation. The fermentation and maturation take place in demi-muids (large 600-litre oak barrels) and stainless steel tanks. The wine matures in these vessels over time, and without the obtrusion of oak tannins, which would otherwise disrespect the subtle fruit aromas.