“Décuvage” (also called “décuvaison”) is a French term (that can be translated as: devatting), which designates the operation by which the wine is transferred from the tank, where the alcoholic fermentation has just ended, to the barrels which will allow it to know the phase of maturation (also called breeding).
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Wine is a gourmet treasure, do not abuse alcohol!
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Wine is a gourmet treasure, do not abuse alcohol!
None of this content has been sponsored
I did not receive any gifts or free samples that could be related to this article
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