The grapes are taken to the winery in small boxes, to avoid crushing and overheating, and are then dropped onto a sorting belt that carries them to the crusher.
From there they fall by gravity to stainless steel fermentation vats with automatic pumping over and temperature control, where they are fermented for about 7 to 8 days, at a temperature of 26 to 28 degrees Celsius. In some of the vats a mechanical robot is used to thread the grapes.
A small percentage of the grapes are foot treadded in granite lagares using the traditional method.
For the Port the treatment is different: during the fermentation spirit is added to the moist; the excess of alcohol on the moist stops the fermentation, so not all the the sugar is transformed into alcohol. In the case of Vintage Port Adelaide, where a high extraction is wanted, the grapes are foot trodden in the tradiotional granite Lagares.