In our wines from Binivista (and many other wines for that matter!) you often find sediments at the bottom of the bottle, especially in the reds. You might only notice these when pouring the very last bit of wine into your glass.
These sediments are completely harmless but not very nice to chew on ;-) We very simply recommend emptying the bottle with sediment and all and let that last bit settle in your glass for a minute and just not drink the last sip. The sediments sink very quickly to the bottom of your glass and stay there even when you drink from it if you don't shake or agitate your glass too much.
The sediments are very common in quality wines and simply a result of a very gentle filtering of the wine or no filtering at all!
We filter extremely gently at Binivista as a thorough filtering can strip the wine for some of its aroma and color and thus we prefer leaving all the magic in the wine and instead risk the formation of some sediment once the wine is bottled and left to rest.
The sediments consist of 100 % natural stuff. In red wines it's mainly tiny pieces of grape skin that end up looking a bit like coarse dust. This happens more in red wines as they as they spend longer time in contact with the grape skins, and sometimes also pips and stems. In white wines it can look a bit like crystals, hence their cute nickname "wine diamonds" and is usually tartaric acid that precipitate as crystals in the wine when stored very cold. This rarely happens for red wines are they are stored and served at a higher temperature. However, when chilled, these crystals can also form in reds.
In both white and red wines the sediments can also consist of dead yeast cells, or "lees" as we call them. It's a very widely used technique for both reds and white to let them rest on the lees for a while and stir these periodically so they mix with the wine as this adds a delicious creamy complexity to the wine.
As wines age they sometimes tend to form more sediments and again, it's totally natural and not dangerous or bad for neither you or the wine so just see it as a sign of quality.
As mentioned, we suggest that you just not drink the last sip with the sediment in your glass, but you can also opt for decanting the wine. Start pouring very slowly when you reach the last part of the bottle and stop once the sediment start showing and voila!
