Racking
Winemaking · Intermediate · 2 min read
Racking is the cellar process of moving wine from one container to another, leaving the heavier sediment (lees) behind. It is used to clarify the wine, to aerate it gently, and to prepare it for the next stage of ageing. Racking is a routine but important part of élevage, and the timing and frequency of rackings are a key winemaking decision.
How racking works
Racking is simple in principle. The wine is pumped or siphoned from one vessel to another, usually from a barrel to a tank, or from a tank to another tank. The sediment, which has settled to the bottom, is left behind. The wine is then either returned to a clean vessel or transferred to a new one for further ageing.
The choice of method depends on the wine and the stage. Pumping is faster but more aggressive, which can be useful for a young, structured red that needs a bit of oxygen. Siphoning or gravity racking is gentler, which is preferred for older or more delicate wines.
When to rack
Most UK still wines are racked two to four times during their élevage: once after fermentation, once after malolactic conversion, and then at one or two more points before bottling. The exact timing depends on the wine, but the aim is to keep it clean and well-integrated without overworking it. Sparkling base wines are usually racked just before the second fermentation, to ensure they are clear and stable.
Some wines, particularly premium Chardonnays and Pinot Noirs, are racked less frequently, on the principle that the lees are doing useful work. Other wines, particularly older reds, are racked more frequently, to keep them clear and prevent off-aromas from the lees.
Racking in UK cellars
UK cellars are set up for racking. The barrel room is usually on a different level from the tank room, so that wine can be moved by gravity. A simple racking line includes a pump, a hose, a filter (if used) and a receiving vessel. Many producers also have a dedicated racking station, with a small platform and a hand-operated racking cane.
The cost of racking is small, but the time is real. A large winery might spend a full day a week on racking during the busy periods. Smaller producers do it themselves, often over a couple of afternoons.
Racking vs filtration
Racking and filtration are different tools with different goals. Racking is gentle, moving the wine off the gross sediment but leaving the fine particles in suspension. Filtration is more aggressive, using pads or membranes to remove even the smallest particles. Most UK producers use a combination, with racking to remove the bulk of the sediment and a light filtration just before bottling.
The decision of how much to filter is stylistic. Premium English wines are usually filtered lightly, to preserve the wine's texture and character. Entry-level wines may be filtered more heavily, for stability and consistency.