Decanting (also known as drawing-off, or soutirage in French) of a young wine after fermentation into another container. There the further development takes place if necessary. In this way the wine is separated from the lees (yeast sediment, coarse yeast), trub (suspended solids), as well as undissolved parts of fruit flesh and grape skin. In the past, this was done manually, especially on smaller farms, using special vessels known as wine supports. Today, the racking is carried out by pumping over or more gently by siphoning into an empty container. In modern tapping tanks, the suction nozzles are height-adjustable and can therefore be flexibly adjusted above the sediment. If necessary, this is done several times. After fermentation and subsequent clarification, the first tapping takes place to remove the sediment (coarse yeast).