During the processing stages of the red musts, the focus is to make the skins that we find at the top of the tank to shuffle with the underlying must. This operation is made morning and night and it is an excited event. It is as the must and the marc would start a discussion.
For the white must is quite another. Freshly crushed grapes, the skins separate from the must and the temperature goes to 8 °C to decant the dirty lees. The next day, the clean must is transferred in another tank and the fermentation starts with the lees at 16/18°C.