BottlingWines are usually filtered before bottling. This contributes to their stability and adds brilliance to their appearance.Sometimes finings are added to help remove any remaining suspended matter. This can be done using any one of a number of substances including egg white, animal gelatine, fish extract, casein from milk, bentonite (a type of clay) or alginates. The resulting sediments are then separated from the wine by a further racking. This clarifies the wine, stabilises it and adds brilliance to its appearance. Bottling has to be carefully timed. If the wine stays too long in the vats it becomes tired and "dried out" and loses its bouquet. The decision to bottle is taken only after repeated checks and sample tastings. In Burgundy the first wine to be bottled is white Bourgogne Aligoté. |  |
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