Grapes for red wine are brought to the winery, crushed and pumped into vats. At Maine Gazin, the building was developed in the 1850’s so the vats are concrete. The ‘moût’ is then fermented to convert the sugar to alcohol. This process is usually completed within a fortnight before commencing the malolactic fermentation. Then it is pressing time. https://youtu.be/Ldrwr1xxQJc
