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pressing and clarification
to separate the clear juices from the heavier matter
prior to fermentation so that the wine gains in
finesse. Fermentation, which we regulate at between
16 and 18°C in order to preserve the fruity
flavours, lasts approximately one month, when all
of the sugars have turned to alcohol and the result
is a "dry white Bordeaux". After drawing off and
racking, which take place over a 6 to 8 month period,
the wine is bottled and ready for sale. |
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