Débourbage, or settling in English, is the process of removing the bourbes from the unfermented grape juice (must). After pressing and sulfuring, the musts will remain in tanks for 12-24 hours to let any particles in suspension (skin, stalk, and pips) to sink and settle to the bottom to obtain clear musts and produce wines with the purest expression of fruit. The process also reduces the concentration of metals and phytosanitary products.