Building Innovation Together DTMA is an exclusive new technology that has changed the wine-making process. It reduces maceration times, obtaining an early pressing with an optimized extraction of phenolic materials. The DTMA is a new machine that reduces the dimensions of crushed grape skins, considerably increasing the surface area of the film in contact with the must. This speeds up the maceration process, enabling the pressing stage to be brought forward, and improving the extraction of polyphenols and anthocyanins from the grapes. Being able to anticipate the pressing stage also reduces the amount of time the red wine tanks are occupied, thereby significantly increasing productivity. DTMA 100: Flow-rate of 8 to 12 tons per hour Maceration times reduced by up to 50% WINE- MAKING TANK GRAPE CRUSHING Improvement of the structure and the organoleptic profile of the wines

Maceration times reduced by up to 50% Excellent extraction of polyphenols and anthocyanins Optimization of the output of red wines Ensures a good fermentation rate Guaranteed high organoleptic qualities Easy to install, complete with a touch screen and user-friendly controls Samples of maceration product at Chateau Coupe Roses (France). The sample on the right is treated with DTMA. Notice the color intensity. Color intensity modification during the fermentation Density and Temperature variation of DTMA and Control samples during the fermentation Charts comparing the variation in color intensity,...