The grapes are harvested early morning to ensure cool temperatures. After the grapes are destemmed and crushed and pumped into a separating tank where the juice and skins are separated. The juice flows by gravity intoasettlingtank and is settled out overnight. Clear juice is racked into fermentation tanks the next morning and fermentation is started by adding selected yeast. The juice is fermented at 14 oC until dry, whereafterMuscadel juice is added to sweeten and CO2 forPerlé just before bottling.