Cold Stabilization

Following my last update, all the tanks have now finished their malo-lactic fermentation and have been racked-off their lees. These individual tanks of wine were then blended using the different grapes varieties to your chosen blend of 50% Grenache, 30% Syrah, 15% Carignan and 5% Mourvedre.

Cold Stabilization

This new blend will then have to be cold stabilized, this is a process where we chill the wine in a large temperature controlled steel tank to just above freezing point for 3 days, this causes unstable tartrates to crystalize and fall to the bottom of the tank. This is a common practice and it leaves the wine clear and free from any deposits or substances which could later go on and form a deposit in the bottled wine.  Once the cold stabilisation is complete the wine will be allowed to rest to allow the newly blended grape varieties to fully integrate with each other.


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  1. Cold Stabilization | Virgin Wines Blog
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