Egg whites are beaten, then put into the barrel or vat.

As they fall, they collect all the impurities in the wine.

A further racking will separate the clear wine from the lees before bottling.

During the winter, the wine is clarified by natural sedimentation. However, in most cases, fining is required to eliminate particles in suspension that can cloud the wine.

Egg whites or other substances are used to capture the particles and take them to the bottom of the barrel. After three or four weeks, the wine is given a final racking to separate the clear wine from the fined lees.

Fining also reduces the wine’s astringency and gives it a finer structure.

efore bottling, the wine may be filtered to remove any remaining impurities, enhancing its brilliance and making it crystal-clear.