map of some Chilean islands in the Pacific ocean

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The spring Chilean juices have completed fermintation. The wine is very young and not yet drinkable. It nows is moved to cold storage (55 degrees farenhite) for at least 6 months. It will be racked several times until little or no sediment shows up. This clarifies the wine for drinking. Some will be bottled in the fall (when I buy my Californian & Italian juices) to free up carboys and others over the winter. I basically taste the wine and look for any residual gases. If it doesn’t taste quite ready or there is gas, I won’t bottle it yet.

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