Proper rest is essential, but the removal of sediments are also necessary. So slow and gentle processes are applied to filter the wine. Every now and then the wine is also aerated. This treatment involves simply the pumping of the wine from the bottom of the cask through a tube and drawing it up and injecting it through the opening at the top. The spray beats a wooden board suspended above the surface of the wine, and is allowed to splash to catch the air. This stage of aerating or “oxygenating” the wine is designed principally to avoid stagnation, and to improve aroma and taste. The process is repeated at various intervals when deemed necessary. Also, when checked for cloudiness the wine may need to be fined. Sometimes the wine has been fined several times before it is ready for shipping.