Vatting is the vinification operation that consists of pouring the harvest, or the juice, into a vat where maceration and alcoholic fermentation will take place. Vats are generally made of inert materials, like stainless steel, concrete, or fibreglass, but the best terroirs are vinified in wooden vats, which give the wines more depth and personality. For whites, just the juice obtained after pressing, and settling for 48 hours, is put into vats. For reds, it is the destemmed and crushed grapes that are put into vats. In Burgundy, it is possible to add a certain amount of whole bunches, which significantly improves the fruity character of the wine.