This French winemaking term doesn't translate directly into English ("raising" or "rearing" come close), but it roughly refers to a series of cellar operations after fermentation and before bottling— clarification, blending, fining, filtering, racking, etc.—intended to improve, mature, and care for the wine. Élevage of certain high-quality wines can be extremely labor intensive and time consuming. For example, the typical length of é́levage for a top Pomerol such as "le Pin"—one of the most expensive wines in the world— could last anywhere from 16 to 22 months.