The traditional method takes into account the variety of the grapes, and if the flavor is not appropriate, alcohol suitable for the grapes must be added after fermentation and the whole mixture refermented. Then, after having the solids removed, it is stored in a wine cellar for several years. "
至於傳統方式，則考慮葡萄酒品種，如果口感不合要求，發酵完的白酒葡萄必須再加上自己配方的酒，再發酵一次，然後再經過除渣手續，放進酒窖裡等待陳年……。