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with a special enzyme and calcium chloride, before the juice is pumped top to bottom for 40 minutes to form a ‘brown cap’. This absorbs the nitrogen and vitamins that would otherwise interract with the wild yeast. After 10-15 days the brown cap is thick and developed and the juice underneath is nutrient poor and slow fermenting. This juice is drawn off from under the brown cap and allowed to mature for 6-9 months before being racked off and bottled. 6% / 75cl Less