Racking

There are several objectives of which the principal one is the separation of the limpid wine from the deposit that has gravitated to the bottom of the barrel. This deposit is commonly known as "lees" or dregs.

Another objective is degasification. Decanting the wine from one barrel to another permits the release of CO2 from the wine.

Finally, if necessary one can choose to aerate the wine. During this maneuver a small amount of oxygen stays underneath it.

	The old way...
The racking is practiced by pouring the wine from an elevated barrel into one below. Only the wine stored in barrels on the bottom row is decanted with the aid of air pressure. This operation takes place every three months during the first year. Afterwards it is done every four months.
	Gradually the wine clarifies until it is completely clear at the time of bottling.