The system also ensures the consistent supply of fluid to the offtakes regardless of the number of other offtakes which are open at that time.

The economic optimum is often fixed at seven extractions.

Three assumptions underwrite the traditional method.

Carbohydrates and lipids are therefore limited as much as possible.

Racking is carried out regularly making it possible to control the evolution of the wines.

feeds and/or withdrawals (open, closed, flow...)

growth in extractions represents ¤98M of the extra income.

We opt to carry out very little racking during this period.

when racking “at the end” made about every three months.

The fermentation is controlled by successive racking.

All the racking processes are performed by gravity, thus avoiding the use of pumps.

They are only passing each other during the adjustments.

Again, too much air can oxidize or spoil the wine.

Transfer and bottling are carried out according to the phases of the moon.

At the end of the racking there should remain only fine lies.