АDIG – cabernet/merlot vinification protocol for ageing with wood

ADIG presents a Cabernet/Merlot vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of good and very good ripeness and contact with oak wood in the form of chips or barrique.


Please insert grape quantity:

                

SO2: Bactol Р - 10 g/hL

Enzyme: DEPEKTIL EXTRA GARDE - 3 g/hL
(3- 4 h after filling the container)

Accepting the grapes

Sorting

Shelling without squashing

Filling the container

It is advisable to make double sorting in order to remove grains in poor condition and residues from the vine. Do the shelling at a minimum speed.

Bactol Р: potassium metabisulphite

Depektil Extra Garde: pectolytic enzyme for the extraction of cellular content from the grape for wines for ageing.

Wait for 4 hours after enzymatic treatment

Tannins: VYTANIL VR - 10 g/hl

Chips: BLEND 22 - 2 g/l

COLD PRE-FERMENTATION MACERATION

Do maceration with the skins in the course of 3-4 days at 10° С, with 3 immersions a day. If the temperature of maceration is > 12°C

Vytanil VR: quebracho condensed tannin

Blend 22: combination of chips with different background and toasting, specifically designed to be used during fermentation

Yeast: VITILEVURE МТ/ LEVURE SO FLAVOUR - 20 g/hL

Activator: ACTIFERM 1 - 20g/ hL

Activator: ACTIFERM 2 - 20g/ hL
(След 3-5 дни от АФ)

Tannin: TANIREZEN - 7 g/hL
(add during delestage at 1.050 density)

ALCOHOLIC FERMENTATION

Temperature =25- 28°С

Affusion/Immersion/Delestage

The aim is to create conditions for maximum extraction in an aqueous phase and minimum in alcohol phase.

Stop the cooling after completion of the maceration. Seed the wine as soon as the temperature starts to rise and add Actiferm 1. Do 2 delestages: 1 at d=1070 and 1 at d=1050.

Do not more than 2 affusions/immersions a day.

С.O. Favour/ Vitilevure МТ yeast: yeast for concentrated red wines for ageing

Actiferm 1-2: complex activator for yeast

Tanirezen: pure tannin from grape skins

Output - 60%    

Clarifier: PRZ AF - 20 g/hl for press wine

Separating press wine from musts wine

It is advisable to process the press wine separately with 20 g/hl PRZ AF and to determine when and in what proportion to blend with the musts.

LAB: Vitilactic F - 1g/hl

Bacteria activator: Malovit - 20 g/hl

(Bio-reactivator: Prelactic - 20 g/hl)

Malolactic fermentation

Vitilactic F: lactic acid bacteria

Malovit food for lactic acid bacteria

Prelactic is bio-reactivator for rehydration of lactic acid bacteria. Add if А>14 vol%

SO2: Bactol Р - 10 g/hl

Tannins: TANIREZEN - 2-7 g/hL
(after testing)

-

Chips Hаrmony Fr - 1.5 g/L

Chips Complexity US - 0.5 g/L

Decantation

Storage in the presence of wood

Do slight aeration.
Sulphitize after 48 hours.

Tanirezen: pure tannin from grape skins

Contact time with the chips: at least 4 weeks, 8 weeks for best results.

Crystalline Ovocol ( or attempt with Calizol) or Aquacol

Clarification

Control of free SO2

Clarifier‘s dosage and type to be determined after visiting and testing.

Any additional processing of the wine to be determined after visiting and testing.

For more information, please contact us.

Decantation

Filtering

Bottling

Wine should be stored in tanks full to the brim.

Monthly SO2 control.

Resulphating till the desired level of free SO2 is reached: 3 weeks before bottling.

See Common dosage

  • Bactol Р -
  • DEPEKTIL EXTRA GARDE -
  • VYTANIL VR -
  • BLEND 22 -
  • VITILEVURE МТ/ LEVURE SO FLAVOUR -
  • ACTIFERM 1 -
  • ACTIFERM 2 -
  • TANIREZEN -
  • PRZ AF -
  • Vitilactic F -
  • Malovit -
  • Prelactic -
  • Chips Hаrmony Fr -
  • Chips Complexity US -


Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.


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