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.