Things were quite busy for my first day in the cellar, as we are in the middle of harvesting sauvignon blanc and semillon to make the Blanc Sec. I helped out with a lot of different tasks, including débourbage (pumping off the clear must after allowing any solids to settle to the bottom of the tank), adding yeast to the clarified must for fermentation, and loading the press – which requires climbing into the tank (cuve) to push out the grapes that are in the bottom!Inside the tank!
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- DOC Cinqueterre http://t.co/097kDc1I3i 1 day ago
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