Decantation: the wine in the barriques remains in contact with the lees for some months, but then it must be slowly clarified.

For this reason decantation takes place, sometimes useful also to oxygenate the wine lightly.

After a while the wine is no longer mixed and the cloudy sediment tends to deposit at the bottom, above all in those periods when the temperature is cold.

Then, delicately, the wine is taken from above and transported into new barriques. During the time it remains in the barrique we carry out various decantations, around 5 or 6 in 24 months.

This is a very old method of clarifying wine. In fact we prefer to avoid filtration practices, given that these not only remove cloudy elements but also impoverish the wine by removing other important elements.

Modern filtration is efficient, whilst decantation may not be so, but we prefer to run the risk of having a small sediment in the bottle, which is after all the sign of craft workmanship.