We decided to do the pigeage by foot. I know, it makes you laugh, there is an aspect of tradition, but it's not just for that. I really like this way of doing it because, I get the same people to do the same cuves, it's always one person who does it from start to finish. This way we obtain information about the density of the cap, temperature of the juice, there can be different areas, the hottest areas, the coolest areas, with automatic, pneumatic pigeages, we don't get the same feedback. It allows us to guide our fermentations, and to know at each moment, in each cuve, exactly where we are.