The winemaker, adds nutrients for the yeast and estimates the time the juice will be in maceration with the skins in that he decides when to stop according to his liking and the chemical analysis and at this point the fermented juice is racked to another empty tank or to oak barrels and the soaked skins (we call it cap) are pressed to recover the wine in them.

Once this is done, a special commercial bacteria is inoculated to transform the malic acid (found in other fruits as well, such as apples) into lactic acid, which is less acidic and more soft to add extra complexity in that the bacteria produces also many aromas and flavors as well as the yeast but more likely related to butter, cream etc.