L'art de faire le vin avec les raisins secs

A practical, technical manual that explains how to produce wine using dried grapes, presenting step-by-step procedures for fermentation, maceration, and clarification; guidance on cellar temperature control, equipment and scaling from small workshops to industrial operations; recipes and variants for imitation and fortified wines; discussion of health, hygiene, and regulatory considerations; and supporting materials including experimental results, ministerial circulars, synoptic tables, and illustrative plates to assist producers and technicians.