Where does the red wine come from? According to M. Latour, eminent wine specialist well-known in Burgundy and in Beaune, to answer the question, it is just necessary to find who let the skin of the black grapes into the maceration juice! Coincidence or experience, it is around the XIII century that the Cistercian monks and the Dukes of Burgundy start to elaborate the “vin vermeil” (vermillion wine). They do not press the wine anymore before the fermentation process but trample it to get the “moût” (must) and then...