Enofly organises the times and places of harvest and plans the operation of that in order to harmonize the ability of harvest with the one of working, reducing the oxidative and fermented risks. Every action aims to protect all the organoleptic properties of grapes and to eliminate the microbiological alteration risks. The specific application of the working protocols reduce or cancel the following necessity of invasive actions. We apply hyper reduced and hyper oxidative technologies according to the pre-determined project, and we adopt techniques of maceration pre-fermented optimized for the different types of produced grapes.