The high temperatures typical of Sicily and the distance between vineyards and wine-making Cellars make it necessary to use chilling techniques in order to guarantee high quality grape standards. The cooling machine can lower the temperature of the harvested grapes by up to 20°, thus ensuring the “biochemical block” of processes such as spontaneous post-harvest fermentation, the oxidation of aromatic precursors or the oxidation of the grapes’ phenolic component. The freshly harvested grapes are cooled directly in the countryside and immediately transported to the Winery Cellar: in this way, by blocking the fermentation process, we keep the fragrances and aromas of the fruit intact, along with each grape variety’s special features. In reality, however, cooling processes accompany the entire winemaking process. The controlled temperatures – during various phases – avoid sudden thermal changes, thus preventing a series of potential problems while exalting the natural characteristics of each grape variety.