Winemaking techniques: Static settling – Discover the Best Wines

The static settling is a natural clarification technique used mainly in the making of white wines e rosés, but sometimes also in the red wines, to separate the solid particles suspended in the must or wine without the use of chemical agents or mechanical filtration.

How It Works

• After the pressing of the grapes, the must obtained contains solid residues such as skins, dust and other impurities.
• The must is left to rest in stainless steel tanks or in vats at a controlled temperature.
• Thanks to gravity, the heavier solid particles slowly settle on the bottom of the vessel.
• After a variable period (from a few hours up to 24-48 hours), the clear part of the must is separated from the coarse lees by racking o draining.

Advantages

• A gentle, natural method: It does not alter the aromatic profile of the wine and requires no chemical fining agents.
• Preservation of the aromas: It reduces the risk of oxidation, maintaining freshness and purity.
• Quality control: It allows you to decide the level of turbidity you want in the must, so as to influence the body and structure of the wine.

Result in the Wine

• Wines that are more clean e fresh, with more clearly defined aromas.
• Better microbiological stability during fermentation.
• Greater finesse e elegance in the finished wines.

Static settling is particularly valued for aromatic grape varieties such as Vermentino, the Sauvignon Blanc and the Gewürztraminer, where the cleanliness of the must is essential to bring out the varietal aromas at their best.