The black grapes are de-stemmed and pressed, but the solids remain for a certain length of time, depending on the type of wine.
While the skins are in contact with the must, they release substances into it: anthocyanins, polyphenols, tannins, perfumes, etc., giving the future wine structure and typical character.
Now the skins are separated from the must with a no pressing system, only the free run must is taken while the rest is used to make grappa.
When all the sugars have transformed into alcohol, the wine deposits the lees onto the bottom of the vats and is racked into a clean container.
The racking is repeated several times, to eliminate completely any solid particles. This allows the wine to achieve a natural clarification and avoids the creation of unpleasant odours.
Keeping the wine cool helps to sediment the tartrate (naturally present salts in the wine) on the bottom of the vats.
If not all the tartrates have been deposited on the bottom, it will be possible to find some white crystals on the bottom of the bottle, but they have no effect on the wine quality.