We use six 2000-gallon, stainless steel, water-cooled, open-top tanks and one 3500-gallon, closed-top, upright tank for fermentation. Commercial yeast is normally not added; yeast that naturally occurs on the grapes seems to do a good job and provides a bit more complexity. We punch down the caps by hand on the open-top fermenters to mix the must gently and to blow off some alcohol. The wine is kept on the skins for nine to 14 days. Fermentation is usually to dryness, though the end point is determined by taste. Gravity flow and a Willmes bladder press are used to separate the juice from the skins.
