This computerized refrigeration system,
manufactured in Italy and distributed by Prospero Equipment Corporation
in Pleasantville, New York, allows the winemaker to control fermentation
and storage temperatures.
A steady temperature of 65-75 degrees Farenheit should be maintained
during the fermentation of white wines and no more than 80 degrees for
red wines. After fermentation, wine should be held at 55 degrees until
cold stabilization can be performed. During this process, the wine should
be chilled to 26-27 degrees Farenheit. Cold Stabilization ensures a haze
and sediment free bottle of wine.
Wine temperature should then be maintained at 55 degrees until the wine
is permanently stabilized and stored in a securely corked bottle. Proper
temperature control is critical to maintaining fruity aromas, especially
in white wines.
This precise temperature control can be obtained only through the use
of a sophisticated chilling system such as Crossing Vineyards’ Winus,
one of the few in operation on the East Coast of the United States.