Soutirage

In Champagne it first happens after débourbage: the must settles for 12 to 24 hours and the clear juice is drawn off the bourbes.¹

The idea returns in EU law. Wine labelled bottle-fermented may be separated from its lees by filtering "in accordance with the racking method" instead of disgorging.³ This is the basis of the transfer method. Wines that use the traditional method terms must be disgorged instead.³