15. Grapes in the vat
15. Grapes in the vat (Image 15 of 23)
The grapes are put into the newly renovated vat, back in use for the first time in nearly 40 years. Monty’s using a style of wine making similar to Beaujolais: whole, unpressed bunches are put in the vat and will be left to ferment, allowing the sugar to turn to alcohol and the skins to give the red wine its colour. "Everything I’ve invested is in this one single tank," says Monty, "and the last thing I need is for it to turn to vinegar."
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