After delivery the fruit is checked for ripeness and cleanliness (bruised or rotten parts). It is then sorted by hand.
A machine removes leaves, stems and twigs, after which cores and stones are removed, also mechanically. In some cases stones are then added again for the fermentation process. The fruit is then mashed and ferments at a constant temperature of 18° C in order to preserve the primary fruit aromas. The fermentation tanks, which have built-in mixers and were developed specially for us, are computer-controlled 24 hours a day to cool or warm the mash as needed.