Cold Stabilization

Cold Stabilization – the process of cooling the wine that causes tartaric acid to form tartrate crystals, also known as wine diamonds.

WHY DO WE DO IT?

Well, as fun as wine diamonds sound, most people would prefer that they weren’t in their wine. They are completely harmless and have no taste. Oddly enough, crushed tartrate crystals are the same thing as cream of tartar, which makes snickerdoodle cookies taste better.

We put all of our white wines through cold stabilization. For 2 weeks before bottling, the wine sits in the tank at 30 degrees. The copper pipes freeze, as well as the outer coat of the tank.

Thank You for Visiting CAST Wines.

We are currently closed for in-person tastings.

We are offering virtual wine tastings. Please contact us to book your experience or learn more on the site in the “Visit” tab.

We are still open for wine pick-ups and
purchasing in our boutique from 10a-4p daily.

707-431-1225

Cast Wines, Dry Creek Valley