VITICULTURE AND VINICULTURE
Bordeaux's production of red wine follows one basic model, with many variations:
Production normally begins in late September or early October, during the harvest. The wines are fermented and macerated for anywhere from 10 to 30 days, depending on the quality of the grapes.
The new wines are then aged in oak barrels for 12 to 24 months; the more tannic and richer the wines, the longer they usually spend in...
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