In these blue barrels are five hundred litres of Syrah grapes stewing away. After about three weeks when all the sugar has fermented out we'll press them and put the vile tasting wine into cuves to let it improve and become delicious. The fermentation begins spontaneously from the yeasts on the grape skins and takes a few days to get started. After that it's almost ezplosive and the grapes can be pushed out the top of the barrel if you don't leave enough room.
PS People who voted to leave the EU are provably idiots.
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