Manual and machine harvest         2 types of harvest are used depending on the objectives of the wine making process. St Julien de Septime winery, except for its modern equipment for temperature regulation, is exactly the same as it was in the beginning of last century after its reconstruction. Door and window frames made with the stone of Fontfroide, a large vault, facing of concrete tanks made with red bricks, all demonstrate the Cistercian belief in the importance of the quality of the architecture in the grange being as significant as that of the abbey.     Pump-over with oxygenation Concrete tanks with thick walls allow the long maceration process conserving a constant temperature, which is favourable to extraction. Traditional maceration is applied for syrah, grenache and merlot. We practice soft extractions to preserve fruits which the lands of Fontfroide produce. Carignan, 40 year old vines, are treated with carbonic maceration in order to give to the wine the sweet expression of stewed fruits, appropriate to this grape variety. White and rose wines After careful treatment of a must, white and rose wines are transferred into stainless steel tanks where fermentation temperature is carefully maintained (between 16 and 18 °C).         Vertical press run by hydraulic pomp Vertical press with oak wood cages ensures regular and quality pressing.