前酵7d￣8d后，灌坛、养醅、密封、贮存，陈酿3￣4个月后经过滤、澄清、杀菌、勾兑即得成品酒。
Sealed and stored for aging 3 to 4 months after 7 to 8 days of pre-fermentation , the wine was gained through filtration , clarification , sterilization and mixture .
灌坛