Removal of lees by decanting during the vinification of white or rosé wines. When the white grape is pressed, it gives a cloudy juice which is enzymatically transformed and cooled. After 24 to 48 hours, the clear grape juice overflows and the lees sediment. The lees represent 6 to 7% of the volume. The lees bring a vegetal and herbaceous taste to the wine. It is therefore advisable to eliminate them by racking. They are not lost, as 80 to 90% of the volume of the lees can be recovered by filtration in the filter press. This grape juice resulting from the filtration of the lees is very qualitative.