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"Dropping one pound of marijuana into a cask of fermenting wine, which yields about 1.5 grams of pot per bottle; the better the raw materials—grapes and dope—the better the wine." From there, just age the wine like any other, tending it frequently and waiting for just the right moment to move it from the cask into bottles.

"However long the wine sits in the barrel, the cannabis sits in there too, "from six months to two years, they're in there together doing their thing. And that's just lovely."

Since the cannabis is never heated, a "cold extraction" takes place during fermentation, meaning the marijuana plant's unique compounds—called cannabinoids (including THC and CBD)—are transferred into the wine in an acidic form (THC-A, CBD-A) that's far less psychoactive than the decarboxylated cannabinoids found in marijuana smoke and edibles.

The wine offers the many benefits of cannabinoids, without all the euphoria.

Source: I Drank Melissa Etheridge's Weed-Infused Wine - Munchies