In the production of still wines, grape juice is transformed into wine through fermentation. If wine is produced through fermentation off skins, peeled and slightly smashed grapes are used. This method is used for white and rosé wines made from the white method. If, on the other hand, it is important to maintain the grapes’ pigments and tannins, the wine is produced through fermentation on skins (common in reds and rosés made from the red method).