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.
SO2: Bactol Р - 10 g/hL
Enzyme: DEPEKTIL EXTRA GARDE - 3 g/hL
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Accepting the grapesSortingShelling without squashingFilling 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
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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
Tannin: TANIREZEN - 7 g/hL
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ALCOHOLIC FERMENTATIONTemperature =25- 28°СAffusion/Immersion/DelestageThe 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
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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)
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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 - Chips Hаrmony Fr - 1.5 g/L
Chips Complexity US - 0.5 g/L
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DecantationStorage in the presence of wood |
Do slight aeration. 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 |
ClarificationControl 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. |
DecantationFilteringBottling |
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. |
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.