“In the tasting in both lots the wine was more fruity. The fruit and the acidity was really really good and the volatile acidity was much lower. We fermented at a lower temperature, and we did not use any oxygen so the fermentation was much cleaner.” “The biggest advantage is that it is so comfortable to program the system, you don’t have to be there for the punching. Great labor savings.” Nacho León, Winemaker Demencia Winery, Spain
