A process of “cleaning up” a wine used after fermentation (and before bottling); similar to running coffee through a filter, but arguably not always necessary to produce fine wine. The purpose of filtering is to remove sediment, grape skins, dead yeast, etc., from the wine. Filtering can range from very fine to coarse; however, it is increasingly being minimized (or avoided whenever possible) because the finer the filtering, the more flavors and character are stripped from the wine. Many wineries are using the more labor-intensive, old-fashioned practices of fining or racking to clarify wines these days. Historically, many filters before the 1980’s were made from asbestos.
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