The grapes are held at low temperature around 50 degrees or a bit lower to hold off any spoilage bacteria and slow initial fermentation. The grapes are destemmed and often not crushed. You destem with the crusher rollers spread to allow whole berry soak. They don't soak in water, they soak in their own juices. You can either use a cooling tank or use cold bombs(like a container filled with dry ice). When I harvest, the temps are pretty cold anyways so I just crush into my big blue tanks and let them sit there for a day or two before adding yeast. I add pectic enzyme and k-meta so it needs to sit a day or two anyways.