Once the grapes are in the cuve, we leave them for what we call pre-fermentation maceration. We really like to have 5 to 7 days of maceration. This means that during this period we don't touch the cuve at all. When the fermentation begins, we do a "remontage" or two. Just to activate and spread the natural yeasts throughout, and really get the fermentation going. We decided not to do this with a pump, instead we "pump over" using a cuve, a trolley and an electric lift. so as not to upset the juice or disturb the yeasts' work. Then we start the 'pigeage'. So we do one or two 'pigeages' per day depending on which plot we are working, and also the state of the fermentation.