The grape juice, also called grape must, will spend 24 hours in a stainless steel tank where it is refrigerated; the settling operation will follow.
The settling is a delicate and very important operation.
It consists of separating the clear juices from the large particles, the more successful the operation, the better the quality of the wine.
The must is then pumped into the cellar, housed in oak barrels or vats, it will begin the fermentation stage.