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We use cold stabilization of wine method to keep tartaric acid crystals from forming after the wine has been bottled. This process is called cold stabilization because we cool the wine while the wine is in the tanks. Cooling the wine causes tartaric acid to form tartrate crystals, also known as wine crystals or wine diamonds. This way, we can remove them before bottling the wine.

If wines are not cold stabilized, these crystals might form when you place bottles of wine in the refrigerator or store them for long periods of time. But remember, even if they’re present in your wine, they are harmless.