Aged in wood: locut. A red wine stays in wooden barrels from six months to two years for the most robust. The work in the cellar consists of letting the wine rest and ensuring that the level in the barrels remains constant. To compensate for evaporation and avoid the development of bacteria in contact with the air, we will add wine, that is to say add wine once or twice a week.
Clear weather, north wind, full moon: During this time, the dregs and other sediments settle...
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