The cellar team processes fruit as it is harvested and then gets fermentations started as soon as the juice gets to about 60°F. Yeast does not work well at lower temperatures. This requires lots of juggling because grape processing is an “all hands” activity. But, when we are cleaned up from a few hours of crushing grapes, there is usually time to get a new fermentation or two started. Each fermentation has to be monitored regularly regardless of other activities so by this time in the harvest cycle, everybody is very busy.