Science has enabled us to enhance the traditional process for greater quality control.

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Tank geometry is the key to micro-oxygenation. Our tanks feature a 25-foot height so that oxygen has ample distance to interact with the wine. A precise measure of oxygen is released at the bottom of the tank, and as it dissolves into the wine, it reacts with the its phenolic material, much like the oxidation inside an oak barrel. To accelerate the aging process, oxygen can be increased. To slow down the maturation, the oxygen can be turned down or off. This gives producers control over the bottling schedule so that a wine’s release more effectively matches the supply and demand aspect of the sales cycle.