Throughout the seasons, we observe important thermal and hygrometric fluctuations. Indeed, we can experience a hot and humid summer season, or a hot and dry summer, or a cold winter season with dry air.

Note that low humidity has direct consequences on the production and conservation of wine, namely:

• The alcohol in the barrels evaporates, which changes the taste of the wine and the quantity.
• The barrels will therefore be filled periodically, to the detriment of the quality of the wine.
• Lack of ambient humidity can compromise the structure and efficiency of barrels.
• The optimal humidity level should be maintained in the range of 65% to 85%. Below 65%, evaporation of the alcohol can occur, and above 85% the wood in the barrels can develop fungus and mold.

A control of the hygrometry by fogging remains necessary in the wine cellars, the cellars or the cellars. This is why we have designed an automatic system with a humidity control unit that regulates the high pressure misting.

Micro-droplets are sprayed in order to increase the hygrometry in the wine storage cellars without wetting, so that the humidity level is stable and the alcohol in the barrels does not evaporate anymore (too bad for “La Part des Anges”).