Considering the length of time it takes for a fine wine to age,what do wine companies do for the first year,two,three,after they begin?Do they just operate in debt until their wine is ready for the market?The same question for other beverages which require such time to ferment.
So how did the old (presently established) wine makers make a go of it when they first began?How did they obtain the money to invest,just to sit back and wait several years for their product to age before they began selling it?

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