Amplified flavour maturation for wine
Precision control of oxygen during fermentation and maturation for better wine quality
Welcome to the most advanced oxygenation system ever created. It’s a micro-oxygenation (MOX), macro-oxygenation and pulse/sparge system monitored in real-time.
Using oxygen during fermentation and maturation stages improves wine quality in many ways:

Improves Ferment Health

Stabilises Colour

Integrates Oak

Decreases Astringency

Reduces Reductive Aromas

Improves Speed to Market
