Sobretablas wine

The amount of wine extracted from the solera is replaced with an identical volume of wine from the upper row. It is designated the first criadera. Likewise, the amount extracted from the first criadera is replaced with wine from the next row (the second criadera), and so forth (Fig. 2.1). Finally, the uppermost criadera, which contains the youngest wine, is replaced with sobretablas wine. The number of stages typically ranges from 4 to 6. Usually, the number is positively correlated with the quality of the final wine. 

Malolactic fermentation usually occurs in sobretablas wine as a result, the wine incorporated into the aging system contains no appreciable concentrations of malic acid. The decrease in tartaric acid contents during biological aging of the wine is a result of crystal precipitations. 

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