In November, the cellar work rotates around the must fermentation. Care should be taken to fill each time the containers with the must fermented separately.
It would be useful to use some fillers, that leaving come out the gases produced during fermentation and prevent air and dust entering.
It's necessary to operate possibly clarification and filtration of wine, and decanting aging wines to barrel and barriques. The decanting after alcoholic fermentation has the aim to eliminate the yeast lees on the bottom of the tank, especially for red wines that can give rise to defects.