Removing sediments
The process of racking helps remove the fermenting must from the worst sediments.
We do a first racking a few days into the fermentation. When the fermentations are done, we rack the wines destined for barrel ageing into their new wooden homes, where they will rest for 6 to 12 months. The fresh and unoaked fruit-driven beauties are kept in steel tanks.
This is also the time when we decide on blends and/or finetune already co-fermented blends.
