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Grape / must protection and cooling

To keep the original potential of grapes, it is essential to maintain a low temperature and a low presence of oxygen from harvest to the press. Grape or must cooling consists of injecting carbon dioxide dry ice or snow into the grapes before or after crushing.

Depending on the case, different solutions are possible for dry ice production and cooling methods (at vineyards, during transportation, in the receival bin, at crusher or even during fermentation).

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