This fermentation technique is the oldest and still most common method in the preparation of red wine, Usually takes place first stemming to separate the berries from the grape scaffolds. The berries are squeezed so that their juice can escape. In southern countries is still the pounding with bare feet in common, to gently break the berries. This juice-pulp mixture is called mash. The question of pure breeding or spontaneous fermentation plays a far less important role than White wine, as much more vineyard yeasts get into the mash with the skins. This means that even with natural yeasts a good fermentation process (durchgegoren) is possible. Today's trend is going one way dye-rich Wine with harmonic as possible tannins or. tannins to achieve.