The White and sparkling wine are pressed very gently with a low pressure press in order not get harsh tastes from the skin of the grapes. Red wine grape skins are punched down gently by hand twice a day during fermentation to extract the flavours and aromas from the grapes into the wine. White wines are fermented in oak barrels with stirring of the lees every 8 days in order to harmonize the flavours in the wine. All wines are giving time to mature slowly and naturally in oak barrels to round the tannins and gain complexity in the wines.