Decantation is an oenological process tended to separate wine from the deposits that have formed on the bottom and on the walls of a wine container; of particular importance, the decantation of a bottle: you pour the content into a crystal carafe so that no lees pass and the wine remains very clear. This also eliminates the musty smell and enlivens the communication of the "bouquet". (Veronelli). Before decanting, the bottle must be left standing for at least one day in order to allow the sediments to settle.
