Argon can replace inert gases such as nitrogen and carbon dioxide in the inertization processes, having an even greater capacity for protecting wine and being the best gas for retaining, unaltered, the distinctive characteristics of the wine produced.
Argon is heavier than Nitrogen, for which reason it stratifies over the wine, providing better protection from oxygen, even if a reduction of the pressure inside the containers should occur.
Furthermore, being more soluble than Nitrogen, but less so than carbon dioxide, the potential phenomenon of gas emulsion in the liquid (and the resulting removal of substances which determine the distinctive aromatic notes in the wine) is eliminated.
In summary, different from carbon dioxide, it does not lead to gasification of the wine and, an important fact to consider, is that its use is fully permitted within the existing norms for the oenology field, without any limits whatsoever.