The fermentation room. The place where the art of controlling the fermentation happens. That is one of the key activities that differenciates modern winemaking from how our ancestors made wine. In the old times the winemaker did not have the tools to control the temperature so the fermentation started and finished with no control by the winemaker. But now we can. You can compare a good fermentation with a good cooking, You know that something is going to taste much better if everything is done very slow. Microwaves can be very useful and fast, but good things take their time. With fermentation it happens just the same. A controlled and slow fermentation is going to give you a much better result.