This week in the winery our cellar team is hard at work cold stabilising our wines.
During cold stabilisation the temperature of our tanks are dropped to just above the wines freezing point. This method is used to stop tartaric acid crystals (or wine diamonds!) from forming after a wine has been bottled. Cold stabilisation is an important step in our winemaking process that ensures a clear and high quality wine reaches our customers.
The next stop for these wines will be filtration and then the bottling line!