Time = Money!
April 4th, 2007 | Uncategorized
Cold stabilisation (note the ‘frosted’ metal tube)
In earlier blogs I have discussed the process of cold stabilisation (chilling the wine rapidly to approximately -5°C to precipitate the tartrates), and over the last months we have invested here too.
The machine that we use is a little old but very high quality, and far too expensive to discard completely, so we have given it a thorough overhaul – a completely new and much more efficient compressor that allows us to pass the wine more quickly than before – saving time and energy, but more importantly, reducing the time that the wine is exposed to possible oxidation. Our local contractors have been working on this overhaul for nearly six months now, and so hopefully, after so much time (and a substantial financial investment), we will finally start to benefit from the results.