"About four years ago, when the pandemic began and import complications arose, we started selling remixing equipment for red grape juice, which contributes greatly to obtaining the color of the wine. It's a compressor that generates air and circulates all the wine.

Today, these same people, who supply us with pumping equipment, are developing equipment to recover the carbon dioxide (CO₂) produced during fermentation. They manage to store it, compressing it to 200 bars of pressure, as if it were compressed natural gas (CNG). This can then be reused in the same cellar, for example when bottling. Instead of buying CO₂ from gas suppliers, you use the CO₂ you've stored during fermentation. It's a way of recycling and cutting costs..."