In the first stage the grapes, Syrah here, are tipped onto a sorting table and checked.
Then they are moved on for de-stemming.
Next, they fall onto a moving carpet and are sorted a second time, before being
gravity fed into the fermentation vat.
Four or five weeks later after regular circulation of the lees, the vat will be emptied
and the winewill be (almost …) ready !
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