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FERMENTATION / WINEMAKING After the grapes go into the fermenters, the temperature in the fermenter is lowered using specially designed cooling jackets inside the wooden tanks. The grapes will be allowed to "soak" for several days. Afterward the temperature will be raised and fermentation of the sugars will begin and continue on for approximate 8-10 days. |
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CELLARING Robert Mondavi Winery only uses French Oak barrels for storing its wines. The degree to which new French Oak barrels will be used, varies depending on the wine and style destined to be bottled. |
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