From harvest to bottling
Gases and applications to ensure the highest level of protection at all stages of wine production.
Refrigeration during the harvest
Use of dry ice or CO2 snow to refregerate the bunches and avoid heating and premature fermentation or oxidation, and carbon dioxide to inert harvest containers.
Fermentation, wine aging
In these phases, macro and micro-oxygenation allows to regulate yeast fermentation, avoiding the development of sulfur compounds that could generate unpleasant odors and flavors, and to prevent the production of unwanted compounds.
Washing with nitrogen gas effectively removes oxygen and prevents oxidation, ensuring the preservation of the wine's typical aromatic substances.