Keeping the right humidity and temperature levels inside wine cellars.
Wine cellars during the whole year or in some periods don't reach a good level of humidity and are subject to various problems. A low humidity level is the main factor that causes natural evaporation of wine with the consequent loss of quality and money, not only for the product time and manpower due to the consequent essential re-filling of wine into barrels. Moreover wood barrels are subject to dehydration of their external board structure which compromises the quality and efficiency in same time.
The fog systems resolve naturally and in economic way, all these problems by regulating the humidity in the wine cellars and keeps its temperature. The water sprayed by the system is atomized by special patented nozzles able to produce thin droplets of a diameter smaller than 5-10 microns, which are immediately absorbed by the air without wetting things and underlying on surfaces. The results are notable: barrels are kept efficient for longer, preserving the quality of the wood, allowing an excellent production and preventing the natural evaporation of the product. They allow such a costs saving that the system refunds the investment in few months.
Barriques must be stored in a place protected from draughts and light. Optimal humidity level oscillates among 65% and the 85%. Under 65%, the risk of dehydration of barrels is very high while over the 85% they could develop fungus and moulds. A humidity level among 80% and 85% allows to reduce drammatically the “wine loss".
The entire structure of barrels takes advantage from a right humidity level. To prevent any risk of barrel dehydration and opening of their joints during the storage, it is recommended to avoid the airflow and the excessive ventilation in the wine cellars. With the right humidity level the barriques will feel "ease"!