No more risks of CO2 poisoning during vinification, with VMI wine is finally QAI-Friendly!
For winegrowers, the risk of accidents linked to the increase in CO2 occurs mainly when working in vats (devatting, racking) and in buildings (wineries and wine cellars), especially at low points in the installations because CO2 is heavier than air, so it stagnates on the ground.
All too often, to prevent a rate that endangers the health of the men and women involved in the winemaking process, the cellar master resorts to the ancestral technique of the candle. When it runs out of oxygen, the flame goes out. Unfortunately this is very approximate and it is often too late….
So, winegrowers, do as Richard Martin, cellar master at Domaine de la Croix Senaillet, has done and protect yourself effectively against the risks of CO2 poisoning:
To find out more about the equipment adopted by Richard Martin, click here!
