Nitrogen in the Wine Production of Cantina Anselmi
A great wine comes from an excellent grape variety.
And in Italy, we are proud to have over three hundred exceptional #grape varieties.
However, the natural element alone is not enough to guarantee the quality of the raw material production process. For a grape bunch to transform into an outstanding glass of wine, technology must play a role at various stages of the production chain.
Over the course of its long history, Anselmi has focused its research and innovation on certain key stages of the winemaking process. In particular, temperature control and the use of nitrogen, an inert gas, have become fundamental. The use of #nitrogen through generators ensures significant results in terms of wine purity and integrity.
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The role of nitrogen in key process stages
Among the four main stages of the winemaking chain - grape harvesting, vinification, aging and bottling time - the technological contribution is particularly crucial in the central phases, which include various processes.
The advantages of inertization are manifold:
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Savings and sustainability
Nitrogen is also an improving solution to reduce the using of #food #preservatives. Replacing air (containing #oxygen) with pure nitrogen reduces the use of sulfur dioxide, that is the most common preservative in winemaking.
Finally, during bottling nitrogen eliminates contact between oxygen and wine, protecting the the quality, in particular white wines, which are more delicate and sensitive to oxidation.
This is a choice according to our principles: the use of technology that fits perfectly into Anselmi’s vision, oriented towards sustainable practices and the search for superior quality.
Read our latest article here: A year of excellence: celebrating Anselmi Winery's 2024 awards