Wine racking is performed every 2 to 3 months throughout the maturing period (22 months on average). This allows natural clarification, as well as good ventilation, which is favorable for the wine.
Each lot is matured separately. This way quality can be tested according to the changes occurring in the wine. Each lot is analyzed and tasted on a regular basis and at this stage pre-blending is performed.
Fining permits the wine to be clarified and matured prior to bottling. Numerous micro-tests are performed to adapt the best method and dosage on a large scale. No operation is systematic. Filtration is used only for rare lots that tend to clog. Once these operations have been completed, final wine blending can be performed.
Once a year a competent sub-contractor performs this operation following precise quality standards.