Filtration passes wine through fine media to remove yeast, bacteria and particles before bottling, ensuring clarity and microbial stability. Coarse filtration clears haze; sterile filtration removes everything that could cause refermentation. Filtration secures stability but, if too aggressive, can strip aroma, flavour and texture, which is why some producers bottle unfiltered, accepting a little sediment for greater depth.
WHY IT MATTERS FOR COLLECTORS
'Unfiltered' on a label signals a texture-first, low-intervention approach and may mean more sediment — decant accordingly. Heavy filtration suits clean, stable commercial wines; minimal handling suits character.
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