The waste of wine lees distillation (dealcoholized stillage) is started in the detartarisation process through which Calcium Tartrate is obtained. The dealcholized wine lees, through a chemical reaction which involves as reagents calcium carbonate and calcium chloride, allows the precipitation of potassium bitartrate to obtain Calcium Tartrate crystals. These are then concentrated and separated from mother liquors through centrifuges and hydro cyclones and then dryed in order to avoid the decomposition of the organic substances. Finally, the Calcium Tartrate produced is stored in dedicated silos waiting to be used for the production of Natural Tartaric Acid.