Quantum Barrel Vinerooms is on a mission to optimize biodynamic technology to preserve one of humanity's greatest discoveries, and thank Mother Nature along the way.
The founding partners of QBV saw major challenges facing the winemaking industry. Factors completely outside their control, such as climate change which burned or spoiled harvest seasons which then ultimately affects farmers’ revenue, income, and the overall agricultural economy.
Wine that's completely organic, tasty, and bio-dynamically enhanced. Quantum Barrel Vinerooms makes that a reality.
The little things like dedicating overtime to ensure only the most mature, ripe and flawless grapes are plucked from the vine. Large wine manufacturers tend to rely on mechanical harvesting or they gather the grapes before they become overripe but ultimately gather underripe grapes as a consequence. Underripe grapes can lead to unpalatable wine that needs large volumes of additives and sweetners to make it palatable.
Modern technology is infused with old-age viticulturist techniques to enhance the rich taste of their wines as well as speed up the entire aging process. Expert studies have shown that these new technologies not only maintain, but also improve the overall quality more efficiently than standard maturation procedures.
State of the artificially-intelligent sensors, hardware, and software is utilized for team members to gain in-depth insights at every stage of vine-growth. These insights are then collected, analyzed, and displayed in easy to read graphs or dot pointed metrics to streamline any unnecessary processes.
Oak infused, titanium-wrapped, and oxygen filtered barrels are used to age the wine until optimal maturation. This aging-method allows them to capture the essence of the fruit within the wine, compared to a masked flavor that is derived from entire oak-aging.
Photovoltaic & parabolic solar panels power the entire facility, as well as a one million gallon H20 storage reservoir, which distributes purified water through an industrial reverse osmosis system.
The human-to-human approach along with the maintained sorting and extra filtering power may seem unnecessary and not a big deal in the end, but actually it makes all the difference. Here's why: Not only are there more eyes on the grapes that go into the making of your wine, but many substandard, unripe grapes can also be removed before they make it to the crusher. Large scale companies simply choose not to.
