The must is therefore left to decant naturally to roughly eliminate the solid parts. To obtain finer perfumes, in the event good decanting could not take place, it is preferable to decant it one or two times more compare to the normal rite on the 2nd of august. The alcoholic fermentation in the kegs is very slow because of the small dimensions of the containers bringing about a strong dispersion of heat and lack of yeasts on the grapes , preserved for a long time at a low temperature.