The wine coming out of the fermentation, but especially the must coming from the pressing, are never a particulary attractive liquid. Because of the suspended substances they contain, they are turbid and easily unstable; this means that, under certain conditions, they are exposed to alteration or degradation processes.
Sedimentation is the easiest and most economical treatment: a container, gravity and a bit of time are enough. The particles suspended in the liquid, heavier than the latter, are more attracted by gravity and therefore, in certain period of time, precipitate on the bottom of the container. This process, which is ofter facilitated by cooling, can be applied indiferently to the must or wine and permits to increase their clarity.