1 ° Racking.

1 ° Racking.
Beware the dregs.

The first racking takes place after the extinction of the sugar in the wine. Approximately 1 month after the beginning of fermentation.
The way to run it is identical to descuba. The wine will be taken from a kite and placed in another. Carefully with the
same instruments used in descuba. After the end of the fermentation the amount of residue settles to the bottom of the cask
is quite large. These residues are called sludge.

The sludge is a mass composed of residual yeast and other substances that have no importance to wine. Only
the threat. Suspension makes the wine cloudy and disqualified. When making the racking is therefore important to prevent the sludge
let the bottom of the barrel to mix the liquid. Although the sludge is useless for wine if it can be harnessed
is distilled.

The wine will be transferred to a new barrel and enter the proper decanting phase. The latest impurities abandon
and liquid deposited at the bottom. The wine will be resting. The barrel when the wine is located after the first racking
have to be spotlessly clean, completely sealed and filled to the brim. The eight days should ascertain its contents,
to see if the level lowered. If you have lowered, must be completed again with wine stored specially for this
(Same quality). This maintenance level of kite called attest. It is done because this phase oxygen is highly
harmful to the wine, causing oxidation and avinagramento. It should remain in this kite about 1 month.

During racking, care turns to sludge - waste sedimented, which must remain at the bottom of the kite. In
suspension this substance makes the wine cloudy and disqualified. After the first racking, the barrel must be well sealed
and filled, avoiding oxidation and avinagramento wine. If the liquid is lowered, complete it with another of the same
quality and yield.