The REDA CM Concentrators are specially designed to address the challenges posed by unfavourable climate events or conditions that can impact grape maturity and harvest dilution.

During fermentation, an inadequate sugar level in grapes can hinder the attainment of optimal alcohol content. To remedy this, a certain amount of water must be evaporated to restore the potential alcohol content of the final wine.

REDA Concentrators utilize an optimal low-temperature vacuum evaporation technique to concentrate musts. This process preserves the typicity, organoleptic characteristics, flavours, and aromatic content of the original grapes.

Operating at 20°/24°C, the unit selectively evaporates water, leaving the must’s organoleptic profile and the balance between its various components intact. Red musts not only experience sugar enrichment but also an increase in extractive substances, resulting in more complete wines. This technique enables the refinement of grapes, enhancing the quality of already notable wines and highlighting the distinct attributes of individual batches, vineyards, and crus. The result is wines that achieve desired flavours and structure.

An outstanding advantage of REDA Concentrators is the ability to process only a small portion of the total volume (e.g., 20%). The concentrate obtained can be added back to the initial mass, providing flexibility and efficiency in the production process.