1.0Höpler Wineryhttps://hoepler.at/en/Louise Höplerhttps://hoepler.at/en/author/louise/to rack (alt.) - Höpler Wineryrich600338<blockquote class="wp-embedded-content" data-secret="O1gfqbccJa"><a href="https://hoepler.at/en/glossary/to-rack-alt/">to rack (alt.)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://hoepler.at/en/glossary/to-rack-alt/embed/#?secret=O1gfqbccJa" width="600" height="338" title="“to rack (alt.)” — Höpler Winery" data-secret="O1gfqbccJa" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://hoepler.at/wp-includes/js/wp-embed.min.js
</script>
Must or wine is removed from one tank or barrel, and either by means of gravity or pumping, is transferred into another. Therefore, the wine is removed from its sediment, or is deliberately exposed to atmospheric oxygen (especially with red wine vinification).