“I purchase wine from all over the West coast and have to tanker the wine to a central location for blending and finishing. To have one less move the better for the wine’s quality. Additionally, I believe it is hard on a wine to be held so cold and then seeded. I would sometimes see cot strip the wine in a small way.

It was an extreme cost savings to crossflow and cold stab at the same time. Less than half the cost of filtration and traditional cold stabilization. Better for the wine better for energy consumption.”

“The reliability of making a quality finished product that keeps its stability is amazing,”

“Oxygen pickup is minimized, there are no additives, and wine loss is almost negligible compared to alternative methods. Quality increases because this technology doesn’t beat the wine up, doesn’t add more materials to the wine, and doesn’t use as much energy as chilling systems.”