Its always better to rack as soon as possible, however quick wines can remain until they have finished fermenting before you disturb it. For " heavy wines " i.e. high alcohol ones, and those that have had a lot of solids incorporated into the mix its best to move them on a little.
Carefully syphon the wine off the lees without splashing it around. If theres still sugars there it won't be long before its fermenting vigorously again. Some wines need several racking's over a long period, light clear fruit juice wines may only need one racking, be guided by the amount of sediment it throws.
One of the beauties of WOW wines is they don't need too much work done on them by racking etc.
When its finally finished fermenting out, its time to give it its last rack poss adding a campden tablet and Pot.Sorbate to stop any further yeast activity.
Leave to go sparklingly clear or filter and then bottle.
