This is an innovative technique that enables the colour to be cold-extracted from Pinot noir. When the destemmed and crushed grapes are about to fall into the press, they are dusted with dry ice, that is, solid carbon dioxide at minus 78 degrees. The dioxide sublimes, in other words, it passes directly from the solid state to the gaseous state without becoming liquid.
The dry ice remains in contact with the grapes for 12/15 hours (depending on the vintage), burns the skin and extracts the colour without producing alcohol, because the low temperature prevents the yeast from activating: fermentation does not start and, as a consequence, nor does the extraction of the tannins.
In hot maceration, the cuticle of the grape pip is also burned along with the skin, from which many very small, sharp tannins are extracted that give the wine more tired, heavier nuances.
This does not happen with cryomaceration: the aromas are finer, fresh and velvety.
Moreover, only the free-run must is used, which comes out of the grape under its own weight, without the need for pressing.
The Riserva Francesco Battista Crio Rosé is the result of a varietal cryomaceration.