Always great to do some barrel work in the winery. When we have a part full barrel, we regularly fill the headspace with inert CO2 (dry ice). This forces any oxygen out of the barrel and prevents oxidation and other forms of spoilage.
Always great to do some barrel work in the winery. When we have a part full barrel, we regularly fill the headspace with inert CO2 (dry ice). This forces any oxygen out of the barrel and prevents oxidation and other forms of spoilage.
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