The moving (by pump or gravity) of the wine from one cask or vat to another. This is done after fining, to separate the clarified wine from the deposit or lees, which stays at the bottom of the old cask. Racking is also done to aerate the wine, especially if an open container is used between the vats and barrels. The classic Bordeaux routine is to rack red wines four times in the first year in cask, and two or three times in the second year.
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