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When the process of violent fermentation is over, French dining wine goes to another stage — a stage of rest, or calm fermentation, which can last from 1 to 1.5 months. During this process, sugar completely breaks up into carbon dioxide and alcohol, and a sediment falls on the bottom of the barrel, which needs to be removed, otherwise the wine will have an unpleasant taste of yeast. After that, the wine can be poured into bottles.