Once the alcoholic fermentation has come to an end, the wine is transferred to a tank where sulfites are added. It is stored there for two weeks, after which the first racking takes place. The purpose is to eliminate all suspended material still present in the wine. The process may occur naturally, aided by the low winter temperatures that cause the decantation of the particles, or artificially through the addition of gelatins. Rackings are repeated two or three times until the wine reaches the desired clarity. After the fining process, the wine is limpid and free of any suspended particles that may affect its appearance.


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