Decanting
The idea is to move the wine from one tank to another so as to separate the wine from the lees or sediment ('gunge') that has settled on the bottom.
Trasvase
The wine is being pumped from the tank on the right, through the hose, through the pump and into the tank on the left.
It's quite an easy operation to do. We have this small pump that is driven by a common household drill, and is capable (surprisingly) of moving thousands of liters per hour!
Drill and pump
Clarifying (fining)
We also clarified the wine using organic egg-whites. We used 2 egg-whites per 100 liters of wine to be clarified. This is done to remove all the tiny suspended particles ('bits') that are too light to drop to the bottom by gravity. Egg-white has the property of making these tiny particles stick together, so they become heavier and drop to the bottom in about 10 days or so.
