Cold Stabilization

March 25, 2023

A common winemaking technique whereby harmless TARTRATE crystals and small protein molecules are intentionally precipitated out of the wine. This is done by quickly chilling it. Unstabilized wines sometimes become hazy or form snowflakelike crystals, which are odorless and tasteless but look a bit unnerving.

Conegeliano Valdobbiadene Prosecco Superiore

“In Spain, no matter if you make screwdrivers, at some point after you have saved a little money, the first thing you want to do is own a winery. It is very important to the Spanish soul.”

—Yolanda Carcía Viadero
Winemaker, Bodegas Valduero

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