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Cold Stablization

A clarification technique in which a wine’s temperature is lowered to 32° F/ 0° C, causing the tartrates and other insoluble solids to precipitate.

Cold Stablization |

By Julia Woods on August 17, 2015

I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...

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Harvest season when the grapes are picked and crushed.