For the red grapes, the crates are emptied directly into the de-stemmer/crusher. The crushed grapes are then taken to various tanks, depending on where they have come from. This keeps a maximum number of options open for selection during the blending process.
The white grapes are poured directly into the press, where they are pressed very gently to obtain a clear, high-quality must. Slow pressing also allows a slight whole-grape maceration to occur.