The most advanced techicity is nowadays very important to secure the best production in short time in order to avoid oxydation of the wine and Jerusalem Winery invest constantly in the best equipment to achieve those goals. At first, the ripe grapes are harvested in the vineyard after a collegial decision by the oenologists to define the harvest date, which is fundamental for the rest of the process. The grapes are first sorted, then lightly crushed or not, depending on the grape variety, and finally moved into stainless steel tanks. This is how must is formed: a mixture of juice, pulp, skins, and pips. As the substances which make the quality of the wine are found in the skin of the grapes, the technicality as well as an efficient material allows to work quickly to avoid oxidation but also to work well to respect the grape – and thanks to the maceration, grape juice begins to release polyphenolic and coloring substances from the skins.