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4.3.1.b Choosing the run-off method

How to carry out running-off

Running-off is carried out by using a high-flow-rate pump at the start and then lowering the flow rate as the draining slows. The system is connected to the vat's racking-off valve to avoid collecting the coarse lees in the free-run wine.
When the flow is low and there is still air in the vat, it is possible to let the vat drain for a while before resuming pumping. The marc contains wine which will naturally descend to the bottom of the vat. In some cases, there can be 12 hours between the two pumpings when the draining begins in the evening prior to pressing. The wine from the second pumping is then blended with the free-run wine.

Is it necessary to inert during the run-off process?

At this stage, it is usually unnecessary to inert the system since the wine is still saturated with CO2. However, in the case of a very long vatting period or a very sensitive wine, it is possible to inert the pipes and the receiving tank. Similarly, if the marc is left to drain, it is advisable to inert the vat in order to avoid microbial deviations.

What temperature should the wine be at during run-off?

When running off into barrels, it is advisable to fill the barrels at a temperature similar to the ambient temperature. For example, if the cellar where the barrels are located is at 16°C, the temperature of the wine should be slightly higher. A lower temperature could lead to overflow after a few days, since the volume of a liquid increases with temperature.

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