After alcoholic fermentation, the red wines that will be aged need a few more days of maceration to extract the polyphenols (anthocyanins, aromas, extracts and tannins), which will play a vital role in the aging of the wine both in the cask and in the bottle.

After a certain period of maceration, a second (malolactic) fermentation is carried out. This is the process in which lactic bacteria break down the malic acid and convert it into lactic acid. This process is very important because it softens the wine, an essential step in the process of obtaining a true quality wine.

To make rosé wines, the must only stays 24 hours with the skins; white wines are fermented without the skins.