One example is the acquisition of special equipment to enable the use of proven European techniques such as the French pigeage method, in which grapes are hand-plunged in the vat for about 18 minutes every four hours, so that tannins and other phenolic compounds are extracted slowly and completely. This procedure has to be repeated six to seven times per day. Another example is the replacement of tanks with smaller ones, with a capacity of 23 and 13 thousand liters, permitting a better manual segregation of the grapes and a meticulous observation of its development. Today, all red wines are unloaded by gravity to the winery.