Depth or sheet filtering uses a relatively thick layer of fine material (diatomaceous earth, cellulose powder, perlite) to trap and remove small particles.

Historically, a wide and unappetizing variety of agents have been used for fining. As with most French cuisine, I wonder how anyone ever discovered these things. Ox blood, egg whites, milk casein, air bladders from fish, gelatin from horse hooves, seaweed, clay, and earth have been used. In fact, almost any protein will work at least somewhat, by binding to other proteins and forming solid deposits. I don't have any idea how the clays work, but obviously they do.

Racking after fermentation. Malolactic fermentation for certain vats depending on year. Earth filtration, assembly. Bottled at the end of January.

As you are aware, most wines use either egg whites, gelatin, or diatamaceous earth in their fining/filtration process. We do not use any of these products in our wines. When doing fining, we use Bentonite clay, diatamateous earth, and a micro filtration unit for the wine filtration.

Mechanism of earth filtration of wines


Mechanism

• Straining effect
• Absorption, Adsorption


Supports for the filtration agent and process of earth filtration