The liquidy stuff "must" is left to complete the fermentation process in big steel vats or wooden barrels. The barrel process takes a longer period of time to process. In addition, the barrel process makes it much more difficult to maintain the precise temperature, but the end product is much better and cost more.

Once the wine is fermented, the vintner will pull out the nibblets. The good vineyards will age the wine for years in oak barrels, which will infuse the wine with positive woody hints. A smaller vineyard will store the wine long enough for to be poured into bottles and boxed.