It is at this stage where the musts are combined with yeast and are allowed to ferment under temperature controlled conditions. During this process, the natural sugars are converted into alcohol and the liquid is transformed into wine.
El líquido resultante tras separar pepitas, hollejos y escobajos es el mosto que se traslada a los depósitos de las bodegas para que fermente y el azúcar se transforme en alcohol.