Fining is a winemaking technique where clarifying agents (fining agents) are added to wine to remove suspended particles and sediment. Common fining agents include egg white (isinglass from fish bladder), bentonite clay, and various proteins. The fining agents bond with particles and drop to the bottom of the barrel or tank, clarifying the wine above. Fining is gentler than mechanical filtration and preserves wine flavour better. The technique is labour-intensive and adds cost but is valued by quality producers.
WHY IT MATTERS FOR COLLECTORS
Fining is a hallmark of careful winemaking, preserving flavour and texture. Wines made with fining agents typically show cleaner presentation without harsh filtration effects.
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