removing the rotten grapes or insufficiently mature ones. The manual harvest is usually broken and then placed in vats. Cold pre-fermentation maceration is sometimes carried out. The fermentation can now begin, usually after the application of yeast. Then begins the work of extracting the polyphenols (tannins, anthocyanins) and other qualitative aspects of the grape (polysaccharides etc.). The extraction is done by pigeage, an operation which consists in punching the cap into the fermenting juice using a wooden tool or nowadays a hydraulic system. More commonly, the extraction is conducted by reassemblies, an operation which involves pumping the juice from the bottom of the tank to water the cap and thus wash away the qualitative components of the grapes. The fermentation temperature may be higher or lower depending on the practices of each winemaker with an average of 28° to 35° at fermentation peak. Chaptalization is carried out if the natural alcohol content is not enough: this process is regulated. The alcoholic fermentation is followed by racking which produces free-run wine and press wine. The malolactic fermentation takes place after, but it is temperature-dependent. The wine is racked and placed in barrels or tanks for maturing. The maturing continues for several months (12 to 24 months) and the wine is refined, filtered and bottled. White wine making Like for red wine, the harvest is done manually or mechanically and can be sorted. The grapes are then transferred to a press for pressing. Once the grape must is in the tank, the settling is usually carried out after enzymes are added. At this stage, a pre-fermentary cold stabulation (about 10° to 12° for several days) may be sought to facilitate the extraction of flavors. But usually after 12 to 48 hours, the clear juice is racked and fermented. Fermentation takes place with special monitoring of the temperature, which should remain more or less stable (18° to 24°). Chaptalization is also practiced to increase the alcoholic strength if necessary. Malolactic fermentation is carried out in barrels or vats. The wines are aged "on lees", in barrels, in which the winemaker regularly conducts a stirring (bâtonnage), or a re-suspension of the lees. This process lasts for several months during the maturing of the white wine. In the end, the wine is filtered to make it less cloudy The process ends with bottling. Rosé wine making Manual or mechanical harvesting with either Pinot noir or