Modern technology has offered many new high quality presses, but many champagne makers still prefer the traditional wooden vertical presses. For champagnes made under the traditional method, the amount of juice resulting from each press is strictly regulated. The first, the cuvée, is inarguably the highest in quality. With the greatest levels of sugar and acid the cuvée has also had the least time to absorb the undesirable phenolics from the skins. With 350 lbs of grapes the vintner can extract 26.5 gallons maximum. The second press, the taille, can also be used to make Champagne, but is usually kept separate for the Estate's second grade wine. Most of the grapes are transferred to stainless steel vats (some houses still use oak vessels) to settle and undergo fermentation. The vats are kept at anywhere between 53º and 77º F to keep the yeast cells most active. After the alcoholic fermentation, many houses encourage the second, or malolactic, fermentation, which softens the acidity as yeasts convert the harsher malic acid into the creamier, softer lactic acid. This wine is called "vin clair" or clear wine, which is cold stablilized to precipitate the tartrate crystals to the bottom of the tank rather than have them form in the bottle.