Fermentation and its control has been very much perfected in the Penedès.
ElaboracióWhite wines ferment at a low temperature of between 15 and 20oC (59-68ºF). For fermentation, anything from barrels or small casks to stainless steel tanks are used, (these can be small of 100-200 Hl/2200-4400 gal.) with a jacket where cooling liquid is circulated or large 5-6000 Hl / 11000-13000 gal. (tanks which are refrigerated and the liquid agitated to balance the temperature. Red wines ferment at a higher temperature with maceration which is not excessive.
There is no air-conditioning in the fermentation cellars.
The majority of the wine cellars are of modern construction and very large which allows for the perfect handling and production of wines.
With regard to the stabilisation of the wines, the most modern techniques have been installed.
Currently, cold treatment is quite normal and the continuous processes of this technique are also used.