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After 48 hours, a "cap" forms on top of the must inside the tank. This is the skins and other solid parts of the grapes, the pommace, that has risen to the surface, and that eventually forms 1/3 of the volume of the tank, in a rather solid mass. It is necessary to air out the must below this cap. This is accomplished by a ranking of the must, which is then aired by a sprinkler system. The must is then splashed back onto the cap, thus recovering a maximum of the color and aromas contained in the pommace. |
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| In the tank, a cooling apparatus functions like an inverted radiator, serving to maintain the optimal temperature during the fermentation. |
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| After 7 to 8 days, the alcoholic fermentation is complete. The cap continues to soak in the must, sheltered from light, so as to extract the maximum of color and aromas. Depending on the wine, this maceration lasts 7-8 to 15-20 days. |
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| The tanks, specific to each type of wine, must be controlled often. |
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