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Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau , working with the exceptionally tannic grape Tannat in Madiran , the process gained usage in modern winemaking following the 1996 authorization by the European Commission .
Ste. Michelle Wine Estates, Washington’s oldest and largest winery, is selling its 14 Hands Winery Prosser to a grape grower interested in expanding into wine making.
A winery is a building or property that produces wine, or a business involved in the cultivation and production of wine, such as a wine company. [1] Some wine companies own many wineries. Besides wine making equipment, larger wineries may also feature warehouses , bottling lines , laboratories , and large expanses of tanks known as tank farms.
The other companies under the Minhas Brewery umbrella are: Minhas Micro Brewery in Calgary, Alberta, Canada; Minhas Distillery in Monroe, WI; and Pizza Brew Restaurant in Calgary, Alberta, Canada. History
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