Something has changed in red wine production!

The well-known technique of decompacting the cap with compressed air, injected manually via a cane or automatically via a structure to deliver air bubbles, had never been seriously been considered as an alternative to the traditional techniques (remontage, pigeage, délestage), but only as a complementary technique for small vats.

The new original technique called AIR-MIXING™ M.I. (modulated injection), developed and patented by PARSEC, uses the action of several injectors placed laterally around the tank.

The combined and sequential synergistic sequences of pauses and small jets create a wave-like movement in the liquid inside the tank which, in a few seconds, completely decompacts the cap by inundating it with liquid.

The AIR MIXING ™ system is protected by the following patents and patent applications:

EP Pat. EP 3385364 B1; EP Pat. EP 3094715 B1; DE Utility Mod. 20 2015 009 605; AT Utility Mod. GM 50088/2018; ES Utility Mod. App. 1224169; IT Pat. 1427181; IT Utility Mod. 202018000003440; CL Pat. 58210; US Pat. App. US 2017/0321175 A1; AU Pat. 2015356712, AU Pat. 2018260789; NZ Pat. 731402, NZ Pat. 748019; ZA Pat. 2017/02951 “ecc”