In seasons when fruit ripeness is compromised or fruit colour is sub-optimal, Flash Détente extraction enhances wine colour, removes green, unripe flavour characters, improves wine structure and texture and accelerates production time.
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.