Quality Guaranteed Argon or Nitrogen Gas Preservation

Color, taste and body make each wine unique.

Despite this, opening a bottle starts a natural decay process common to any food element in contact with oxygen. Generally, this phenomenon is due to the development of micro flora and to biochemical processes as protein decay and enzymatic reactions.

Due to its reactivity, oxygen gives way to these processes: reducing or eliminating their effect by adding an idle gas like nitrogen, limits or completely avoids the development of micro organisms.

Lab analysis, by Consorzio del Chianti Classico (San Casciano in Val di Pesa, Florence) underlines the reliability of Enomatic^® systems: no deterioration appeared even three weeks after opening the bottle.