Tri

French for a sorting process, notably postal but, in a winemaking context, it means the selection of suitable grapes. This usually takes the form of a triage on reception of the grapes at the winery or cellar, using a sorting table or table de tri. However, in the production of botrytized wines a trie (note the feminine form), or several tries, is made in the vineyard whereby the pickers proceed along the rows selecting only those clusters, and occasionally only those berries, that have been successfully attacked by noble rot.