The new wines are aged in order to clarify and to allow the chemical reactions that change the appearance,  aroma,   flavors,   and mouthfeel. Since we don't want our white wines to have oak flavors they're aged in inert plastic or stainless tanks that don't impart flavor.  The average ageing time of our white wine is 1 year,  although less or more is possible. 

New wines have a lot of suspended solids like yeast bodies and grape pulp that gradually drop out and form sediment on the bottom of the tank. A procedure called racking must be performed 3-4 times during ageing to remove this sediment so that it doesn't taint the flavor of the wine. The wine is gently pumped or siphoned into another vessel,   leaving the sludge behind.