while working on a recent project photographing wine makers in Sicily, the very serious dangers of fermentation was explained to me. every so often there is an unfortunate case of someone going into a Wine vat or Qvevri or any room where grapes are fermenting and they die. Unfortunately, it is not uncommon for winemakers to be overcome by the high levels of carbon dioxide produced during fermentation process. Experienced wine makers never attend to the vats alone and will often use an oxygen meter or simply light a flame ahead of them knowing that if it goes out, there is not enough oxygen in the area. I began referring to these people as wine divers.