Then, as it ages in the barrel, the wine softens. The rather harsh tannins noted after the fermentation tend to lose their greenness and density. Fining both accelerates the precipitation of the particles and eliminates the excesses found at the start, leaving the essential attributes needed to produce a balanced, harmonious, and aromatic wine.

Fining entails adding whites of egg to each barrel (between 2 and 8 per barrel according to the wine). These whites have been carefully separated from the yolks and after a slight whisking are incorporated with the wine in the barrel. The wine is then vigorously whisked with a long stalk until there is a perfect blend of the wine with the white of egg. It is the albumin in the egg white that coagulates on contact with the alcohol in the wine. Three weeks are necessary in order to obtain a perfect clarification of the wine.