Welcome to the Gundel Winery. I am here on
behalf of Expert Village. I am Joe Kalman,
representing Gundel Winery since 1998. I like
like to show you the sulfur; this is the sulfur,
which can be purchased in smaller quantities
as well. So we start fermentation now, actually
we don't start fermentation, because the must
starts to ferment spontaneously. It is very
important that you leave the must in a cool
place, which has very good ventilation, because
certain gases are forming during fermentation.
