Fining is a practice that dates back to the 17th century. Its objective is to clarify and stabilize wine. This consists of introducing either a Protein of Animal or Plant origin, or a Mineral Matter (a clay; Bentonite)which will combine with the unstable particles of the wine, and then flocculate. Racking (changing the container, barrel or tank) eliminates the deposit formed.
Fining with Bentonite (natural clay): This operation eliminates the proteins that risk coagulating and clouding the wine.
Tartaric stabilization takes place at the end of the wine aging process. The wine is cooled to 2 ° C, then kept at this temperature for about 15 days before being cold filtered. This prevents the possible formation of tartaric acid crystals (white particles) at the bottom of the bottle.
Fining is natural due to the stirring of the lees during aging
Filtration is carried out the day before bottling, using tangential microfiltration which does not require the addition any filtration aids or adjuvants to the wine
A sterile microfiltration allows the elimination of yeasts and bacteria and gives the wine a greater stability when aging.
The red wines are fined using a Vegetable Protein (from potato or pea extract).
The protein, by association with unstable natural tannins and colloids, form larger particles that precipitate and settle to the bottom of the container.
This operation prevents the subsequent formation of a deposit in the bottle.
As part of reducing our carbon footprint, we have significantly reduced the weight of our bottles (From 600 grams to 500 grams today).
Bottles chosen are: