Once the pressing process is over, the must can be immediately clarified with the flotation unit. Since the treatment lasts 3-4 hours, the process can be implemented at room temperature, thereby preventing the musts from cooling and thus, avoiding the risk of fermentation.
The flotation unit is connected to the clarification tank with normal wine-cellar pipes. The treatment consists of a quantity of gas that binds with the lees and causes the latter to rise into the tank – the gas used can be nitrogen as well as air.
Normally, the usual clarification additives are not necessary, whereas enzymatic treatment of the must is required after the pressing process.
During the process, the lees are channelled upwards forming a compact mass of foam equal to 3%-5% of the initial volume, thus resulting in a higher percentage of clarity than that obtained through decantation.
Once the flotation process is over, the clear must is easily separated by being drained from the bottom. Small quantities of cloudy residue are left.
The clarification results are excellent and given the speed of the process and the minimum use of clarification additives (almost nil), the aromatic characteristics of the musts are better preserved.
The musts obtained do not require additional filtration.

By using this clarification technology together with a particularly rapid pressing technology, such as one with central elastic membrane (refer to Softpress in the Pneumatic presses section), it is possible to go through the process, from the grapes to a clarified must ready for fermentation, in a very short span of time, which enhances the qualitative characteristics of the juice.