Devatting: nm When the contents of the vat have almost finished their alcoholic fermentation, we proceed to pressing. The taffy juice (juice generated naturally by the crushing of the harvest and the bursting of the berries during fermentation) is transferred to another vat. It is devatting. This operation makes it possible to be able to open the door of the vat and to recover the grapes with the harvest pump and to assemble them to the press. Pressurized can then begin. The first until ...
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