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The grapes are crushed and the run off jucie is left to ferment, creating alcohol, when the fermentation is completed the wine is now fined and filtered and can be left in oak to mature or can be bottled straight away, most red are aged in oak for a period and some whites are.

Please be aware that this is a very simplified answer, the full answer would just be too long as there are so many variables, the winemaker has choices at almost every step!

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