Racking

[5] Soutirage was developed in the Bordeaux region of France in the 19th century at a time when there was no electricity to power pumps.

This process softens tannins, clarifies the wine and enhances aromatic qualities.

According to Oz Clarke, "traditionally the wine is 'racked' or drawn from barrel or tank to another empty one on a number of occasions (called soutirage).

The wine may also be 'fined' (collage) using egg white or other materials to settle out particles in suspension which are then removed through further racking.

The cap allows the tip of the cane to be lowered close to the lees without unduly disturbing them.