Flash-Détente

Flash Détente

An evolution of thermovinification for red wines, in flash détente, de-stemmed grapes are heated to 80-85 ᵒC then immediately pumped into a vacuum chamber where flash vaporisation of water inside the vacuoles of the grapes skins, causes them to explode, releasing all the pigments contained within, while avoiding the jammy characteristics of thermovinified wines.