The tartaric stabilization of wine is one of the problems that every wine cellar has to deal with, finding a solution by using suitable systems.
Proper stabilization gives the wine excellent qualities that are immediately perceived by the consumer.

Della Toffola proposes a complete set of effective systems that adopt two distinct treatment methods:

• the physical method using the Polarsystem and DT Stabilization
• the electrochemical method with the resin skid models