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The success of barrel ageing depends to a large degree on the quality of the racking. In fact, each racking is a true decanting process. Repeated racking allows the wine to acquire a remarkable transparency.READ MORE
The success of barrel ageing depends to a large degree on the quality of the racking. In fact, each racking is a true decanting process. Repeated racking allows the wine to acquire a remarkable transparency. During their two years of ageing in barrels, the red wines undergo an average of seven or eight rackings, at three-month intervals in the first year and four-month intervals in the second year. The principle consists of separating, with the greatest possible precision, the clear wine from the sediment deposited during the preceding months. Obviously, one has to be careful not to disturb the dregs so this excludes the use of a pump. We always go back to the traditional “suction” to “push” the wine delicately from one barrel to another. When the greater part of the wine has been taken out, the real decanting operation takes place. It requires the co-ordination of two cellar workers; while the “cascaret” gently lifts the barrel, the “drawer” checks the transparency of the flowing wine with the help of a candle. As soon as it becomes “red”, that is to say almost imperceptibly hazy, the operation is ended.