The The grapes arrive at the winery (a six mile drive from the vineyard) in 1/4 vented bins. The bins are loaded by forklift onto the sorting line. One thing to note is how long this sorting line is and how well-lit the bright white conveyor is - this is very helpful in pulling any bad clusters that may have made it into the bins. First there is a whole cluster triage, followed by a trip through the gentle "magic finger" destemmer, then a single berry sort (to pluck out any greenies) before the remaining whole berries that make the cut drop into the small, stainless steel fermenter. We let it cold soak for a couple days, then warm it up and watch what happens. We fermented our pinot in 1.5 to 2 ton lots this year.