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Red wines
Red wine is obtained by fermenting the must of black grapes in the presence of the skin, the seeds and possibly the grating. The length of this fermentation varies according to the type of wine desired, the characteristics of each harvest and the traditions linked to the wine-growing area of production. This is the cuvaison, which can vary from a maximum of one week to obtain light and supple wines, up to three or four weeks for wines with good ageing potential.
