Once the grapes arrive in the winery they are unloaded into a vat and then dropped down in a continuous mass into the destemmer. This machine removes the stem from the grapes and crushes them to remove the juice form the skins. The resulting must is placed in stainless steel vats at a controlled temperature where fermentation and maceration take place. During this phase which may last from 10 to 20 days, the must is in contact with the grape skins which give the wine its colour and body. The must is pumped over four times a day to facilitate the process. Pumping over consists of bringing up the must from the bottom of the vat and pouring it back in on top, using an external pipe, bringing the must into contact with the skins floating on the surface. Occasionally pumping over is carried out “in the open”, during which the must falls into an open tub before entering the external pipe. This allows it to receive plenty of oxygen. The next phase is devatting: each vat is emptied and the must, which is now wine, is placed in another vat while the refuse (skins soaked in must) is sent to be pressed. After pressing the refuse is sent to the distillery. Now the wine must complete the phase of malolactic fermentation, which usually happens by the end of December, after which the wine is ready for ageing. During vinification samples of the must and wine are regularly taken for organoleptic and chemical analysis, which monitors the quality according to the Chianti production regulations.