1
We extract fermentation gases directly from vessels containing fermenting must.
The entire system is connected to a retention tank, all secured with a safety device against overpressure of +25kPa and underpressure of -0.05kPa.
Thanks to controlled CO2 venting from the building, there's no risk of dangerous concentration levels in the winery.
2
The fermentation gas is stored temporarily in a retention tank for stable bottle filling, monitored by a pressure sensor.
3
It is then filtered through a gasli device and pressurized into bottles.
The gas is purified from condensate, impurities, and sulfur compounds.
During the process, it's possible to retain or remove the wine's fermented esters.
4
Stored in portable pressure bottles, the pure gas with 99% to 99.9% CO2 content is filled into bottles at 200 Bar pressure. The entire filling system is controlled by a weighing system, managing the filling operation.
210 g.l–1 fermentable sugars
liquid gas